Classic spaghetti carbonara would not be complete without a healthy dose of fresh cracked black pepper. Start with our Five Peppercorn Blend, hand-cracked into pieces that will pop with every bite, balancing the richness of egg yolk and Parmesan cheese.
Prep time: 5 min
Cook time: 25 min
Total time: 30 min

Ingredients
Serves 4
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1 Tablespoon Five Peppercorn Blend
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4 Tablespoons Olive Oil
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4 Ounces Sliced Pancetta Or Bacon, cut into 1/2" pieces
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1 3/4 Cups Grated Parmesan Cheese, divided
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1 Whole Egg
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3 Egg Yolks
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1 Pound Dried Spaghetti
Directions
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Lay out Five Peppercorn Blend on cutting board. Using small skillet or frying pan, roll edge of pan over peppercorns, applying just enough pressure to crack peppercorns. Set aside.
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Heat oil in 10-inch skillet over medium heat. Add pancetta (or bacon) and cook, stirring occasionally, until lightly browned, 6 to 8 minutes. Add cracked peppercorns and cook, stirring occasionally, until fragrant, 2 minutes more.
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Transfer mixture to large bowl and let cool slightly. Stir in 1-1/2 cups Parmesan cheese, egg and egg yolks and stir to combine. Set aside.
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Meanwhile, bring 6-quart pot salted water to a boil. Add pasta, and cook until al dente, 8 to 10 minutes. Drain pasta, reserving 3/4 cup cooking water. Transfer pasta to pancetta-peppercorn mixture and toss, adding pasta water a little at a time to make creamy sauce.
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Season with salt and pepper if needed, and serve with remaining Parmesan cheese.