Carbonara with Pancetta

With a bowl full of noodles, you just can’t go wrong—but we think you can do better! Turn simple spaghetti into an Italian classic with our Spaghetti Carbonara with Pancetta. Creamy, cheesy, smoky, and peppery, this dish proves that the beauty of Carbonara is in its simplicity. Utopihen Farms pasture-raised eggs create a silky sauce that coats every noodle, while freshly grated Parmigiano-Reggiano adds rich, savory flavor. Crisp pancetta brings the perfect salty, smoky finish, and freshly cracked pepper adds just the right amount of bite. Perfect for family dinner, date night, or whenever you’re craving a comforting bowl of pasta!

Prep Time

5 Mins

Cook Time

25 Mins

Serves

Ingredients

2 tbsp extra virgin olive oil
4 Chicken Egg Yolks, room temperature
2 Whole Eggs, room temperature
3 oz Shredded Parmigiano-Reggiano
1/2 tsp Ground Glack Pepper
4 oz Pancetta
2 tbsp Salt (for your pasta water)
1 lb Package of Spaghetti
Garnish with Parmigiano-Reggiano, salt, pepper and finely chopped parsley

Preparation

You will need a dutch oven (or heavy-bottomed pan), place the oil in it and set it aside. Note this is not the same pan you will cook your spaghetti in.
Whisk the egg yolks, whole eggs, Parmigiano-Reggiano and pepper. Make certain that your eggs are whisked completely.
Sauté the pancetta until cooked and fat has rendered out. Set aside to cool slightly. Remove 3 tbsp of the rendered fat and place into a dutch oven.
Bring 6 qts of water to boil, add salt.
Once the water is boiling add your pasta, cook 2 minutes fewer than the instructions on the box. Just as pasta is finished cooking scoop out 1 3/4 cups of the pasta water with a heatproof measuring cup.
Add 1 cup of the pasta liquid to the dutch oven, bring to a boil over medium heat.
Drain your pasta in a strainer and pour it into the dutch oven.
Cook the pasta quickly and keep it moving, stirring constantly, you do not want the pasta to stick to the bottom of the pan. Pasta should be al dente and water should reduce by half. Take the dutch oven off of the heat.
Go to your egg mixture and whisk in 1/2 cup of hot water into your egg mixture.
Stream this egg mixture into the dutch oven, keep stirring constantly so the egg mixture gets evenly distributed. Cheese should melt and the egg mixture will thicken and form a sauce that adheres to the spaghetti.
If you find you need to thin your sauce add the remaining pasta water 1 Tbsp at a time.
Fold in your pancetta.
Scoop into bowls, we find tongs work well for this.
Sprinkle with extra Parmigiano-Reggiano, parsley and salt/pepper as needed.