Tip 1: I love panchetta and I usually add them to any dish that calls for bacon, or just to up the ante for any stir fry veggie
Tip 2: Please only use the real deal parmigiano reggiano. I will not recommend using a substitute or the powdered in a bottle one. I have made a mistake of buying one before, never again.
Tip 3: Have everything ready. Mis-en-place you all! I might be an organised chaos lady but I usually have my ingredients arranged according to its order of use.
Tip 4: Cut the ingredients in half if there's only 4 of you. We're only 5 but my Jason eats for 3. No lying, he ate 3 plateful of this for dinner and even had the left over for lunch the next day.
500 grams spaghetti
1 1/2 cups grated Parmigiano Reggiano
4 slices of streaky bacon, diced
154 grams of panchetta (small pack)
8 garlic cloves
Freshly ground black pepper
Cook pasta as per package instructions. Drain and reserve a cup of pasta water.
In a medium size bowl, whisk eggs. Once done, add grated Parmegiano and combine with fork.
Slowly add a tablespoon of pasta water into the egg and cheese mixture, one at a time. 2-3 tablespoons is a good ratio to bring the temperature up. This is to temper the egg and ensure it does not cook as scrambled egg later on.
In a frying pan, fry your bacon and panchetta on its own fat. If you only have bacon, just double the amount and you are good to go. Once it's brown, depending on how cook you like your bacon bits. Fish it out of the pan and set aside.
Use the fat in the pan to fry the minced garlic. Once it becomes fragrant, add pasta.
Switch the flame off and move the pan to the unused stove top. You will finish cooking your carbonara using the residual heat. This will also ensure your egg does not get scrambled.
Slowly add the egg mixture and quickly toss pasta and egg continuously until pasta is well coated.
Add more pasta water to achieve the sauce consistency you prefer.
Add the bacon and panchetta bits, pepper and a little bit of salt. I use my Himalayan salt to complete this dish, not too much though because panchetta is salty enough. Serve hot!
You can add parsley, or other type of herb you feel like having.