MACCHERONI ALLA CARBONARA RECIPE - (4.8/5)

Maccheroni Alla Carbonara Recipe - (4.8/5) image

Provided by hanley89

Number Of Ingredients 7

8 ounces maccheroni or similar tube-shaped pasta, such as rigatoni
1/2 cup heavy cream
2 tablespoons extra-virgin olive oil
1/4 pound pancetta, roughly chopped
Salt and freshly ground black pepper
4 large egg yolks
Pecorino pepato or Pecorino-Romano cheese

Steps:

1. Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions. Drain the pasta, reserving ¼ cup of the cooking water. 2. Meanwhile, in a small saucepan, cook the cream over medium-low heat until reduced by half, about 8 minutes. Cover and set aside. 3. In a large, deep skillet, heat the olive oil. Add the pancetta and ¾ teaspoon black pepper and cook over medium heat, stirring occasionally, until crisp, about 5 minutes. Add the pasta and cooking water to the skillet and toss over medium heat until coated. Remove the skillet from the heat. 4. Slowly whisk the egg yolks into the warm cream. Add the cream-egg mixture to the skillet; toss to coat and season to taste with salt and black pepper. Divide the pasta among 4 plates and generously grate the pecorino over the top to taste. Serve immediately.