SPAGETTHI CARBONARA

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SPAGETTHI CARBONARA

Yield 4

Prep time

5 Min

Cook time

15 Min

Total time

20 Min

Ingredients

• 5 slices beef bacon
• 1 heaping tsp whole peppercorns, toasted and crushed
• ½ cup finely grated Pecorino Romano cheese
• 1 lb spaghetti, cooked al dente
• 2 egg yolks
• Pasta water

Instructions

1. Add the beef bacon to a large skillet in one even layer then set over medium heat to slowly render the fat. This will help give you the crispiest bacon without burning. Cook until the bacon is nice and crispy, about 5-7 minutes then remove from the pan onto a paper towel to drain excess oil. Reserve the pan with the browned bits from the bacon, it will give flavor to our pasta sauce.
2. Chop the crispy bacon into small pieces and set aside.
3. Toast the peppercorns over medium high heat in a small saute pan until fragrant, about 3-4 minutes. Then transfer to a spice grinder or mortar and pestle and crush into a medium fine grind. Set aside.
4. In a medium bowl stir together the egg yolks, a pinch of the ground black pepper and grated cheese, stir together to create a paste.
5. Return the bacon pan to medium heat and once warm, add in the al dente cooked spaghetti and the egg yolk/cheese mixture. Stir to combine, then add in pasta water ¼ cup a time, stirring to incorporate everything until a nice glossy, thick sauce forms.
6. Season with more fresh ground pepper and toss in the chopped bacon. Serve immediately and enjoy.

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