• 3 Egg Yolks
  • 1/2 Cup Pecorino Romano Cheese
  • 1 TSP Fresh Cracked Black Pepper
  • 1 Cup Pancetta – Diced
  • 1/2 Box of Spaghetti


  1. In a large pot, boil water to cook spaghetti.
  2. Meanwhile, in a non stick skillet on medium/high heat, add pancetta and cook 10 minutes. Stir occasionally. 
  3. Set pancetta aside, keep drippings in pan, turn heat off.
  4. Boil pasta until al dente, make sure to salt the water before adding pasta!
  5. While the pasta is cooking, add 3 egg yolks, and pecorino Romano cheese in a bowl and mix together. Add 1 TSP crushed black pepper. Set aside.
  6. In the pan you cooked pancetta in, turn the heat back onto medium, add 1 ladle of pasta water, then add the spaghetti and stir for 15 seconds to release the starch from the pasta.
  7. Add 1 more ladle of pasta water, and take the pan OFF the heat.
  8. Add the egg yolk/cheese mixture and pancetta, and stir.
  9. You should see a sauce form from the egg yolks/cheese mixing with the pasta water. If you need more water – add it until it’s the consistency you want.
  10. Serve after mixing for 1 minute, top with more cheese if desired.

For videos of this being made, go to Instagram page ‘Wesaygravy’ and you will find it under the ‘highlights’ section.

One thought on “Carbonara

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