Beginner's Pasta Carbonara

TIPS: 

• Pros boil the pasta and while it's cooking they grate the cheese, beat the eggs, render the meat. Don't do that. If you're a beginner, complete each numbered task below and proceed. It'll help you relax, and learn the timing of the dish, ie, when the pancetta is ready, how long it takes to grate this much cheese.
• Weigh the cheese. It's the only way to get perfect results.
• Allow your eggs to come to room temperature so you can temper the sauce properly. Let the eggs sit out on the counter for 30 minutes and you're good to go.
• Typically guanciale is used for this dish but it's hard to find and frankly the American equivalent is meh. Pancetta or bacon is accessible and acceptable. We often have to adapt to what's available and what we like!
• If the sauce looks dry add some pasta water and stir vigorously. 

RECIPE: 
Serves 2

Per serving: 610 calories/31.2g fat/8.4g saturated fat/57.3g carbs/3g sugar/28.4g protein/2.6g fiber

150g spaghetti [5.29 ounces]
80g pancetta or meat of choice [bacon, guanciale]
1 tsp each of olive oil and butter [unsalted]
2 large eggs, room temperature
35g Pecorino Romano or use 20g Pecorino and 15g Parmigiano Reggiano, freshly grated and extra for garnish
1 1/2 tsp sifted black pepper [divided - 1 tsp for pancetta, 1/2 tsp garnish], freshly ground and sieved so only the inner pepper is left 

1) Using an immersion blender, blend the eggs. Add the cheese, blend again. Sift the pepper and set aside.

2) Add pancetta to cold skillet and render the fat over medium low heat. As fat is rendering add 1 tsp of the grated pepper. Pancetta is ready when pancetta is a nice bright pink color and crisp. Turn off heat.

3) Once pancetta is cooked, boil water, salt lightly. Cook pasta until al dente. We aren't going to further cook the pasta that much. 1 minute before al dente turn the burner where the pancetta is to low. When pasta is cooked add the pasta directly from the water using tongs into the pancetta and toss vigorously. A little water on the pasta is desired. 

4) Drizzle several tablespoons of hot pasta water into the egg/cheese mixture and stir constantly to temper the eggs. You want to drizzle like you would if you were making a vinaigrette.

5) Now turn off the pancetta but keep on burner. Drizzle the egg mixture into the pasta, tossing vigorously. Add pasta water if things look too thick. Alway stir vigorously and constantly. Season with salt and the 1/2 tsp of remaining black pepper. Taste for seasoning. Add lots more freshly grated Pecorino Romano and serve.