Herbed Spaghetti Carbonara
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Ingredients:
- 12 oz spaghetti
- 4 oz pancetta or thick-cut bacon, diced
- 2 large eggs
- 1 large egg yolk
- 1 cup freshly grated Parmesan or Pecorino Romano cheese
- 2 tbsp Herbes de Provence Olive Oil
- Freshly ground black pepper
- Salt (for pasta water)
- Optional: fresh basil or parsley, for garnish
Instructions:
- Bring a large pot of salted water to a boil and cook spaghetti until al dente. Reserve 1 cup of pasta water before draining.
- In a skillet over medium heat, add diced pancetta and cook until crispy, about 5–7 minutes. Remove from heat and let it cool slightly.
- In a mixing bowl, whisk together the eggs, egg yolk, grated cheese, and a generous amount of freshly ground black pepper.
- Slowly drizzle in 2 tbsp of Herbes de Provence Olive Oil into the egg mixture while whisking, creating a smooth and glossy sauce.
- Toss the hot, drained pasta with the pancetta and its drippings, then slowly stir in the egg and olive oil mixture. Stir quickly to coat the pasta and create a creamy sauce. Add reserved pasta water as needed to loosen the sauce.
- Serve immediately, topped with extra cheese, more black pepper, and a drizzle of Herbes de Provence Olive Oil. Garnish with fresh herbs if desired.