Creamy Orecchiette Carbonara with Crisp Pancetta

Ingredients

• 12 oz orecchiette
• 6 oz pancetta or thick-cut bacon
• 3 large egg yolks and 1 whole egg
• 1 cup finely grated Parmesan
• 1 tsp coarsely cracked black pepper
• 2 garlic cloves, optional
• Salt for the pasta water
• Parsley and extra Parmesan

Method

1. Render pancetta until crisp. Transfer most to a plate, leaving the fat in the skillet.
2. Whisk eggs, Parmesan, and pepper into a thick paste. Boil pasta until al dente and reserve 1½ cups water.
3. Toss hot pasta in the skillet off the heat. Add the egg mixture and enough pasta water to form a glossy sauce.
4. Fold in pancetta and finish with more black pepper, Parmesan, and parsley.