Pasta Carbonara
Equipment
- Cast Iron Skillet
Ingredients
- 1 lb. spaghetti noodles, uncooked
- 8 oz. pancetta, dried
- 4 eggs
- 1 cup Parmigiano-Reggiano, grated
- ½ cup frozen peas
- Freshly cracked black pepper, to taste
- Salt, to taste
Instructions
- Bring 6 quarts of salted water to a boil. Add spaghetti and cook until al dente, 8-10 minutes. Reserve ½ cup of the pasta water, then drain.
- Heat a 10.25-inch cast-iron skillet over medium heat for 4-5 minutes. Add the pancetta and cook until crispy, 3 minutes. Turn off the heat.
- Whisk the eggs and cheese together in a small bowl.
- Turn the skillet to medium and add ¼ cup of reserved pasta water and peas. Add spaghetti to the pan and toss.
- Remove the skillet from the heat and add the egg mixture. Stir quickly until the eggs begin to thicken the sauce. Add more reserved pasta water as desired.
- Season with cracked black pepper and salt. Serve immediately.