Pasta Carbonara

Ingredients

  • 16 ounces of spaghetti
  • 5 ounces of slab pancetta, guanciale, or best-quality bacon, ¼-inch cubes
  • 3 large eggs and 3 large yolks at room temperature
  • ½ cup of Der Alpen Cheese
  • ½ cup of Butta Schaf Cheese, plus extra for serving
  • 1½ tablespoons of olive oil
  • Coarsely ground black pepper
  • Salt

Instructions

  • Place a large pot of lightly salted water (no more than 1 tablespoon) over high heat. Bring to a boil.
  • Add pasta and cook according to package directions until just al dente. Drain, reserving 2 cups of pasta water.
  • Meanwhile, in a medium bowl, whisk together eggs, yolks, Der Alpen Cheese, and Butta Schaf Cheese until well combined. Season with a pinch of salt and lots of black pepper.
  • Heat oil in a large skillet over medium heat. Add pancetta and sauté until just beginning to crisp – about 5 minutes.
  • Reduce heat, add drained pasta, and toss to combine and finish cooking.
  • Remove from heat and add in the egg-cheese mixture. Add just enough reserved pasta water to form a creamy sauce.
  • Serve topped with more grated Butta Schaf Cheese and pepper.

Serves 8