Spaghetti alla Carbonara di Manzo con Pancetta Croccante (Spaghetti Carbonara with Beef and Crispy Pancetta)

Spaghetti alla Carbonara di Manzo con Pancetta Croccante (Spaghetti Carbonara with Beef and Crispy Pancetta) ingredients

• 1 lb spaghetti
• 8 oz boneless sirloin steak
• 4 oz pancetta
• 4 egg yolks
• 1 whole egg
• 1 cup Pecorino Romano cheese
• 1 tsp black pepper
• 1 tbsp olive oil
• to taste salt

How to make Spaghetti alla Carbonara di Manzo con Pancetta Croccante (Spaghetti Carbonara with Beef and Crispy Pancetta)

1. Bring a large pot of heavily salted water to a rolling boil for the spaghetti. While the water heats, prepare the carbonara sauce base and beef.
2. In a medium bowl, whisk together the 4 egg yolks, 1 whole egg, 1 cup grated Pecorino Romano cheese, and 1 teaspoon freshly cracked black pepper until well combined and smooth. Set aside.
3. In a large skillet or Dutch oven (preferably cast iron or heavy-bottomed), cook the 4 ounces of diced pancetta over medium heat until crispy and golden brown, about 7-9 minutes. Remove the crispy pancetta with a slotted spoon and set aside, leaving the rendered fat in the pan.
4. Increase the heat to medium-high. Add 1 tablespoon of olive oil to the pan. Season the 8 ounces of thinly sliced sirloin steak with salt and pepper. Sear the steak in the hot pan for 1-2 minutes per side until nicely browned and cooked to your desired doneness (medium-rare is recommended for tenderness). Remove the steak from the pan and slice it into thin strips, then set aside.
5. Add the 1 pound of spaghetti to the boiling water and cook according to package instructions until al dente. Just before draining, reserve 1.5 cups of the starchy pasta cooking water.
6. Immediately transfer the hot, drained spaghetti to the skillet with the remaining pancetta and steak fat. Turn off the heat or remove the skillet from the burner to prevent the eggs from scrambling. Add about 1/2 cup of the reserved pasta water to the spaghetti, tossing vigorously to coat.
7. Slowly pour the egg and cheese mixture into the spaghetti, continuously tossing and stirring with tongs. The heat from the pasta and a little pasta water will emulsify the sauce into a creamy consistency. If the sauce seems too thick, add more pasta water, a tablespoon at a time, until the desired consistency is reached.
8. Stir in the crispy pancetta and the thinly sliced sirloin steak. Taste and adjust seasoning with additional salt and plenty of freshly cracked black pepper.
9. Serve the Spaghetti Carbonara di Manzo immediately in warm bowls. Garnish each serving with extra grated Pecorino Romano cheese and more black pepper, if desired.

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