My closest friends, and sometimes strangers, know that I'm a big fan of eggs. One of my latest and favorite recipes for lunch or dinner is spaghetti carbonara! It combines super fatty meat with a creamy sauce and chewy spaghetti noodles. Also, the amount of cheese required for this dish is 👌🏼
Check out how beautiful the finished product is:
After following this NYT recipe the first time around, I just started eyeballing my ingredients when making this dish afterward. The most important part for me is cooking down the pancetta (I get a little container from Trader Joe's and use the entire thing) so it gets nice and crispy instead of being left too chewy.
The second most important thing—thinking on it now, it should probably be #1—is using room temperature eggs and making sure my spaghetti isn't too hot when I'm stirring the egg mix in. If one's too cold or one's too hot, the chances of getting scrambled eggs are pretty high! While this doesn't necessarily taste terrible, it's not what you want when you're making spaghetti carbonara.
Anyway, check out the NYT recipe I linked to above and get to making that spaghetti. You won't regret it!