Carbonara with Carandini Italian Cheese Dressing with Sweet White Vinegar & Parmigiano Reggiano

Cook time: 25 minutes
Carbonara with Carandini Italian Cheese Dressing with Sweet White Vinegar & Parmigiano Reggiano

Ingredients

3 Tbsp. kosher salt, plus more
4 oz. pancetta
1/2 cup Parmigiano Reggiano
2 eggs + 1 egg yolk
Freshly ground black pepper
2 Tbsp extra virgin olive oil
300g spaghetti (2/3 lb)

Directions

Cook and stir pancetta (or guanciale if you can find it!) in a skillet for 5 minutes, but do not brown to a crisp. Transfer to a large bowl and cool. Cook spaghetti in a large pot of boiling salted water for 10 minutes.

Drain and reserve ½ cup pasta water, transferring spaghetti to a Dutch oven or skillet.

Whisk egg yolks in a bowl. Stir in Parmigiano Reggiano. Slowly add pasta water in stages, stirring constantly.

Add Carandini Italian Cheese dressing with Sweet White Vinegar and Parmigiano Reggiano, stirring, until sauce thickens.

Gradually stream mixture into spaghetti, stirring constantly. Season with kosher salt. Add pancetta and stir.

When serving, add freshly ground black pepper and enjoy!