450g spaghetti (De Cecco No.12, Delverde No. 003 or Barilla)
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
200g diced pancetta
1 clove garlic
pinch Kosher salt
2 tablespoons Pecorino Romano grated
4 tablespoons Grana Padano or Parmigiano Reggiano grated
2 egg yolks
freshly ground pepper
In a large skillet over medium heat, warm the olive oil and butter together. Add the pancetta and sauté for 3 minutes. Add garlic and sauté for 2 more minutes until fragrant. Set aside.
Bring a large pot of water to a boil. Add some salt and the pasta, and cook until al dente (or follow instructions on the package).
Meanwhile, in a bowl, combine both cheeses, egg and egg yolks, and season with pepper. Drain the pasta, and add it to the cheese-egg mixture, tossing well until evenly coated. Stir in the pancetta, and serve immediately.
Variations: Purists will say that by adding any other ingredients the dish becomes something other than Carbonara. However, there are a few additions that sneak into the dish, depending on the season. Flat leaf, Italian Parsley is often added into the egg mixture or sprinkled on top. Fresh basil is often used as a garnish.