Pasta Carbonara ala ~DKBB~

Pasta Carbonara ala ~DKBB~

2 egg yolks at room temperature
1 whole egg at room temperature
Freshly cracked pepper
1.5 oz. grated Parmesan Reggiano cheese
1-2 cloves garlic, minced
8 oz. spaghetti
1 tsp. salt
5 oz. pancetta OR 5-6 slices thick-cut bacon

Egg Mixture:

·       In a 2-cup or larger liquid measuring cup, whisk together the egg and egg yolks, grated cheese, and plenty of freshly-cracked pepper; set aside.

Cook Pork:

·       If using bacon, cut into small pieces before cooking.

·       Cook the pork in a large sauté pan over medium heat until browned and crispy (use a pan large enough to eventually hold all of the pasta); remove pan from heat; using a slotted spoon, transfer the cooked pork to a paper-towel-lined plate. Do not clean out the pan.

Cook Pasta:

·       Add water to a large Dutch oven or stockpot; the water should be shallow because it needs to be very starchy; bring water to a boil; add 1 tsp. salt and then add spaghetti.

·       Cook pasta uncovered just a bit shy of al dente, stirring often so spaghetti does not stick.

·       Using tongs, transfer the spaghetti to the sauté pan with the pork drippings; mix in the minced garlic, set aside.

 Temper the Eggs:

·       While vigorously whisking the egg mixture with one hand, slowly drizzle ½ cup starchy pasta water into the egg mixture 2 Tbsp. at a time until incorporated (never stopping the whisking); set aside.

 Combine:

·       While continuously tossing the spaghetti, very slowly drizzle the egg mixture into the pasta; continue tossing until the cheese melts and the eggs thicken to form a glossy sauce.

·       Thin sauce with additional pasta water if needed.

·       Add the pork and toss to combine.

·       Transfer to a serving bowl (to remove from pan so eggs do not continue to cook); season to taste with more freshly cracked pepper and red pepper flakes if desired. Serve immediately.