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Caronara with Pancetta

Looking for an easy dinner idea? Try our delicious take on spaghetti carbonara with pancetta, a classic Italian dish. Check out the recipe, instructions, and tips.
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Prep Time 5 minutes
Total Time 25 minutes
Course Dinner, Lunch
Cuisine Italian
Servings 4

Equipment

  • 1 Dutch Oven

Ingredients
  

  • 2 Tbsp Extra Virgin Olive Oil
  • 4 Egg Yolks Room Temperature
  • 2 Eggs Room Temperature
  • 3 Oz. Shredded Parmigiano-Reggiano
  • 1/2 Tsp Ground Black Pepper
  • 4 Oz. Pancetta
  • 2 Tbsp Salt for your pasta water
  • 1 Lb. Spaghetti
  • Garnish with Parmigiano-Reggiano, salt, pepper and finely chopped parsley

Instructions
 

  • You will need a Dutch oven (or heavy-bottomed pan). Place the oil in it and set it aside. Note that this is not the same pan you will cook your spaghetti in.
  • Whisk the egg yolks, whole eggs, Parmigiano-Reggiano, and pepper together. 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 a boil and add salt.
  • Once the water is boiling add your pasta, cook 2 minutes fewer than the instructions on the box. Just as the 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 and 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 with tongs.
  • Sprinkle with extra Parmigiano-Reggiano, parsley, and salt and pepper as needed.

NOTES: