Spaghetti alla Carbonara

1. Boil the Water

Begin by filling a large pot with water and adding a generous pinch of kosher salt. Bring the water to a rolling boil, which will be the perfect environment for cooking your pasta later on.

2. Cook the Pancetta

In another large pot, heat the extra virgin olive oil over medium heat. Add the sliced pancetta strips, cooking them for about 7 minutes until they are lightly browned. This step is crucial because the pancetta releases its savory fat, which will add depth to the final dish.

3. Separate the Eggs

While the pancetta cooks, carefully separate the egg yolks from the whites. Place the yolks in a small bowl and the whites in a shallow dish. This preparation ensures a smooth workflow when you're ready to assemble the sauce.

4. Cook the Spaghetti

Once the water is boiling, add the spaghetti and cook it until it’s just al dente. This texture is important because it allows the pasta to hold its shape and not become mushy when combined with the sauce. Drain the pasta, reserving a cup of the pasta water for later use.

5. Combine and Simmer

In the same pot with the pancetta, add a bit of reserved pasta water and bring it to a simmer. Stir in the egg whites, letting them cook for about a minute. Then, add the cooked pasta, Parmigiano-Reggiano, and pecorino romano. Toss everything together, ensuring the cheese melts and coats the pasta, creating a silky, cohesive sauce.

6. Serve with Egg Yolks

Divide the pasta mixture into serving bowls. Gently place an egg yolk on top of each portion, along with a sprinkle of extra Parmigiano-Reggiano. The beauty of this step lies in allowing each diner to mix the yolk into their hot pasta, resulting in a luxuriously creamy sauce. Enjoy your Spaghetti alla Carbonara, a classic Italian delight!