Pasta Carbonara

PREP TIME:
5 minutes MINS
COOK TIME:
15 minutes MINS
TOTAL TIME:
20 minutes MINS
SERVINGS:
6 SERVINGS

Ingredients
1 pound spaghetti pasta
1 tablespoon salt
1 pound diced pancetta or diced thick cut bacon
4 egg yolks
2 whole eggs
1 1/2 cups grated pecorino romano cheese divided
1/2 teaspoon freshly ground pepper

Instructions
Bring a large pot of water to a boil and season with salt. Cook pasta according to package directions. Reserve 1 1/2 cups of the pasta water before draining.
In a large saucepan, cook pancetta (or bacon) over medium heat until crisp, about 7 to 10 minutes. Drain excess fat, reserving just 2 tablespoons of the grease.
In a mixing bowl, whisk together egg yolks, eggs, and 1 cup pecorino romano cheese.
Toss drained pasta with cooked pancetta (or bacon) and reserved grease. Pour egg mixture in, along with ½ cup reserved pasta water and toss together with pasta 2 minutes. Add more of the reserved water to thin out your sauces, as necessary.
Serve hot topped with remaining cheese, and freshly ground pepper.