Pasta Carbonara

• 1 lb. spaghetti
• 8 oz. thick-sliced pancetta, chopped
• 1 c. grated Parmesan
• 4 eggs, separated
• coarsely ground black pepper
• kosher salt
• olive oil

1. 1. Boil water for spaghetti; salt generously.
2. 2. Cook pancetta in a small amount of oil on medium/medium-high heat until crispy and golden.
3. 3. Remove pancetta from heat (do not drain) and let rest while the pasta cooks. You will need to reheat the pancetta when the pasta is three minutes away from being ready (i.e., at al dente time minus four minutes). Let it get a little bit warm, then add a ladleful of water from the top of the pasta pot.
4. 4. Cook spaghetti for al dente time minus one minute.
5. 5. Drain pasta quickly and add to the pancetta pan; use a wooden spoon to incorporate the pancetta.
6. 6. Add cheese, mix. (Do not add the cheese all at once, or you will probably end up with big globs of cheese in the finished product.)
7. 7. Add egg whites; stir for about a minute to incorporate and cook eggs; add a very generous amount of ground pepper while mixing the egg whites in.
8. 8. Transfer pasta to plates. Serve with an egg yolk on top.

spaghetti, pancetta, parmesan, eggs, ground black pepper, kosher salt, olive oil

Taken from www.epicurious.com/recipes/member/views/pasta-carbonara-50140123 (may not work)