Pancetta Carbonara with Pecorino
A weeknight-friendly carbonara built on easy-to-find pancetta instead of guanciale, with a hint of garlic in the rendering fat for extra depth of flavor.
Pancetta is easier to track down than guanciale and still gives this carbonara plenty of savory, salty crunch. A single smashed garlic clove simmers in the fat while the pancetta browns, then gets fished out before the eggs go in. It comes together in about the same time it takes to boil the pasta.
Ingredients
Method
Tap a number to mark a step doneBring a large pot of salted water to a boil and cook the spaghetti until just shy of al dente, saving a cup of the starchy cooking water.
Meanwhile, warm a wide skillet over medium heat, add the pancetta and smashed garlic clove, and cook until the pancetta is crisp and the garlic is fragrant, about 6 minutes.
Remove the garlic clove and discard it, then whisk the eggs, egg yolks, and pecorino romano together in a bowl with the black pepper.
Take the skillet off the heat, add the drained spaghetti, and toss so the noodles soak up the rendered pancetta fat.
Pour in the egg mixture and toss quickly and constantly, adding splashes of the reserved pasta water until the sauce is smooth and coats the pasta evenly.
Serve immediately in warm bowls topped with extra pecorino, a final crack of black pepper, and the crisped pancetta pieces scattered over each portion.
Kitchen note
Pull the skillet fully off the burner before adding the eggs, since even residual heat can scramble them; toss over a cool stovetop instead.
