What’s Cooking: Spaghetti Carbonara

Osteria Posto’s Spaghetti Carbonara

Serves 4-6 People

8 ounces spaghetti
4 egg yolks
3/4 cup grated Parmesan
10 ounces of pancetta or bacon, diced
2 cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste

In a large pot of boiling salted water, cook pasta according to package instructions; reserve 1/2 cup water and drain well.

In a small bowl, whisk together egg yolks, Parmesan and pepper; set aside.

Heat a large skillet over medium high heat. Add pancetta or bacon and cook until brown and crispy, about 6-8 minutes; reserve excess fat.

Stir in garlic until fragrant, about 1 minute. Reduce heat to low.

Working quickly, stir in pasta and egg mixture, and gently toss to combine; season with salt and pepper, to taste. Add reserved pasta water, one tablespoon at a time, until desired consistency is reached.

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