Creamy Pasta Carbonara Recipe

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• 3 slices pancetta (or use guanciale or bacon)
• 9 oz linguini pasta
• 4 each large egg yolks (2 per serving)
• 1 cup pecorino romano cheese (finely grated)
• 1 tsp ground black pepper
• 1/2 cup pasta cooking water (divided)

1. Cut the pancetta into small squares. Place the pancetta in a pan over very low heat. Cook slowly to render the fat and crisp the meat.
2. Remove the cooked pancetta from the pan and set aside. Reserve all the rendered fat in the pan.
3. Bring a pot of salted water to a boil. Add the linguini and cook according to package instructions until al dente.
4. While the pasta cooks, combine the egg yolks, grated Pecorino Romano, and ground black pepper in a bowl. Beat together until smooth. Add about 3 tablespoons (50 ml) of hot pasta cooking water gradually, whisking quickly to temper the yolks and create a creamy sauce.
5. Drain the pasta and immediately transfer it to the pan with the reserved bacon fat over very low heat. Toss gently to coat. Pour in the egg and cheese mixture along with another 3 tablespoons (50 ml) of the reserved pasta water. Stir constantly until the sauce thickens into a silky consistency that coats the pasta. Do not let the sauce get so hot it scrambles.
6. Divide the pasta between plates. Top with the reserved crispy bacon and extra Pecorino Romano, either grated or shaved.