Spaghetti Carbonara by What's Gaby Cooking
Channel: Le Creuset
Date: 15/03/2023

What to cook tonight: @WhatsGabyCooking's creamy, cheesy Spaghetti Carbonara, cooked and served in a 5 qt. Rhône Braiser. 😋

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Ingredients (4 servings):
2 large eggs plus 2 large yolks at room temperature
1/3 cup grated Pecorino Romano plus more as needed
1/3 cup grated Parmesan cheese
Kosher salt and freshly cracked black pepper
4 ounces pancetta sliced into 1/3 inch square cubes
12 ounces spaghetti

Instructions:
1. Bring a large pot of water to a boil
2. In a small bowl, whisk together the eggs, yolks, Pecorino Romano and Parmesan. Season with salt and freshly cracked black pepper.
3. Cook the spaghetti until al dente. Reserve 1 cup of pasta water before draining.
4. Meanwhile, heat a large braiser or dutch oven over medium heat, add the pancetta, and sauté until the fat just renders, and it's crispy. Remove from heat and stir in the pasta, followed by the egg slurry and let the residual heat from cooking the pancetta slowly warm the eggs. If you need to thin it out with some of the reserved pasta water, add a few tablespoons at a time until desired consistency.
5. Serve immediately, garnishing with a bit of additional grated pecorino and pepper.