No matter if you’re a kid or just a kid at heart, cheesy carbonara is transformative.
Makes: 4 to 6 Servings
1 pound fresh or dried cavatappi
Kosher salt, to taste
2 large eggs
4 large egg yolks
1 cup freshly grated Pecorino Romano or Parmesan cheese
1/2 teaspoon freshly ground pepper, plus more to taste
2 tablespoons extra-virgin olive oil
8 ounces diced guanciale, pancetta, or thick-cut bacon
Bring a large pot of water to a boil, then salt it like the sea. Cook the pasta until al dente, according to package instructions. Reserve 1 cup of the pasta cooking water, then drain the pasta.
Whisk together the eggs, egg yolk, then stir in the cheese and black pepper until well combined; set aside.
Heat the oil in a large Dutch oven or heavy-bottomed pot over medium. Cook the diced pancetta until crispy, about 5 minutes.
Carefully, add 1/2 cup of the reserved pasta water, being mindful of any fat that may splatter from the introduction of water. Bring to a boil, then add the drained pasta and cook over medium for 1 minute, tossing the noodles to coat.
Slowly whisk in about 1/4 cup of pasta water into the egg-cheese mixture to temper the eggs.
Remove the pot from the heat, then gradually add the tempered egg-cheese mixture, constantly tossing the pasta until the sauce is silky smooth. If the pasta seems dry or the sauce is too thick, add more of the reserved pasta water as needed.
Season to taste. Serve garnished with freshly grated cheese and a few grinds of black pepper.