Classic Carbonara

On a cold or dreary day, there's nothing like a creamy plate of spaghetti carbonara. I know I've made the leek carbonara before, but I wanted to go for a really basic, classic carbonara. Usually you're supposed to use dried pasta, but after watching Master of None all weekend, I was inspired to make it with fresh spaghetti. Yum! It's so good and creamy and salty and delicious, and the little bites of crispy pancetta are just the best. This is easy and cheap, too, so a great weeknight dinner. 

Fresh spaghetti I made on Sunday - used semolina flour, 1 egg, and water. 

And the KitchenAid pasta attachment for spaghetti. 

Serves 2

Ingredients:

1/2 lb spaghetti, fresh or dry

1/4 lb pancetta, cubed

1/2 tbsp olive oil

2 eggs

plenty of freshly cracked black pepper

1/2 cup pecorino or parm, plus more for serving

if you have them, some scallions for garnish

Directions:

Bring a pot of water to a boil with plenty of salt.

In a medium skillet, heat olive oil over medium heat. Add the pancetta.

Cook until it's brown and crispy. Turn off the heat and leave the rendered fat in the pan.

Whisk up the eggs. Add the cheese and lots of black pepper. 

Cook the pasta until al dente. Reserve 1 cup of cooking water and then drain. 

Add a couple of tablespoons of cooking water to the pancetta pan and heat it over medium. Add the spaghetti. 

Toss to warm it and mix it all up. Turn off the heat.

Add the eggs mixture, tossing constantly (you don't want scrambled eggs). 

If it seems to thick, add more pasta water. Season with salt and pepper.

Doesn't it look so creamy and good? And no cream needed! Serve with extra cheese on top, some sliced scallions, and an extra twist of black pepper.