Fusilli alla Carbonara

Istruzioni

1. 1

   Bring a large pot of salted water to a boil. Add the fusilli and cook according to the package instructions until al dente.

2. 2

   While the pasta is cooking, heat a large skillet over medium heat. Add the pancetta and cook until it becomes crispy, about 5-7 minutes. Remove the pancetta from the skillet and set aside, leaving the rendered fat in the skillet.

3. 3

   Add the garlic cloves to the skillet and sauté until fragrant, about 1-2 minutes. Remove the garlic and discard.

4. 4

   In a medium bowl, whisk together the eggs, Pecorino Romano cheese, and Parmesan cheese until well combined.

5. 5

   Once the pasta is cooked, reserve 1 cup of the pasta water and then drain the pasta.

6. 6

   Quickly add the hot pasta to the skillet with the pancetta fat and toss to coat.

7. 7

   Remove the skillet from the heat and pour the egg and cheese mixture over the pasta, tossing quickly to create a creamy sauce. If the sauce is too thick, add some of the reserved pasta water a little at a time until the desired consistency is reached.

8. 8

   Add the cooked pancetta back to the skillet and toss to combine.

9. 9

   Season with salt and freshly ground black pepper to taste.

10. 10

    Serve immediately, garnished with additional grated Pecorino Romano or Parmesan cheese if desired.