Spaghetti Carbonara & Pancetta

Serves 4

Instructions

1. In a large serving bowl, whisk together the egg yolks and ¼ cup of the cheese.
2. In a large skillet, sauté the oil, pancetta, and rosemary over medium-low heat until the pancetta is browned and crispy around the edges. Turn off heat.
3. In a large pot, bring 3 quarts of water to a rolling boil. Add 1 tablespoon of salt, or to taste. Cook pasta according to the instructions.
4. Just before draining the pasta, removed ¼ cup of the pasta cooking liquid and beat the water into the egg and cheese mixture until creamy.
5. Bring the pancetta up to a sizzle on medium heat, add the pasta to the skillet and toss for 30 seconds.
6. Transfer the pasta to the serving bowl and mix until evenly coated with the egg mixture.
7. Toss the pasta with the remaining ¼ cup of cheese and freshly cracked black pepper to taste and serve.