Mama Zuquinis Spaghetti Alla Carbonara

This easy recipe is from a local Italian restaurant.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 4  tablespoons  extra-virgin olive oil
• 4  ounces  thinly sliced unsmoked bacon (Italian, guanciale) or 4  ounces  thinly sliced pancetta, cut into 1/2-inch pieces
• 2  teaspoons  freshly cracked black pepper, plus more to taste
• 1 3⁄4 cups parmesan cheese, finely grated
• 1  egg
• 3  egg yolks
•  kosher salt, to taste
• 1  lb spaghetti

Directions

1. Heat oil in a 10" skillet over medium heat. Add guanciale and cook, stirring occasionally, until lightly browned, 6–8 minutes.
2. Add pepper and cook, stirring occasionally, until fragrant, 2 minutes more.
3. Transfer guanciale mixture to a large bowl and let cool slightly; stir in 1 1/2 cups Parmesan cheese and egg and yolks and stir to combine; set aside.
4. Meanwhile, bring a 6-qt pot of salted water to a boil. Add pasta; cook until al dente, 8–10 minutes.
5. Reserve 3⁄4 cup water; drain pasta and transfer it to guanciale mixture.
6. Toss, adding pasta water a little at a time to make a creamy sauce. Season with salt and pepper; serve with remaining Parmesan.