Spaghetti alla Carbonara
From Date Night - Roman Holiday on September 17, 2019
2 large eggs and 2 large yolks, room temperature
1/3 cup grated Pecorino Romano, plus additional for serving
1/3 cup grated Parmigiano Reggiano
1 tbsp olive oil
3 slices of thick bacon cut into lardons
12 oz spaghetti
In a mixing bowl, whisk together the eggs, yolks and cheeses. Season with a pinch of salt and generous black pepper.
Heat oil in a large sauté pan over medium heat, add the bacon, and sauté until the fat just renders but it is not crispy. Remove from heat and remove bacon from pan. Set aside.
Boil pasta in salted water until a bit firmer than al dente. Just before pasta is ready, reheat bacon, if needed. Add 1 cup of pasta water to the pan over low heat. Stir for a minute or so.
Toss hot pasta in cheese mixture, adding some reserved pasta water if needed for creaminess. Serve immediately, dressing it with grated pecorino, pepper and reserved bacon.