Spaghetti Carbonara with Crispy Ham

1.Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente.

2.While the spaghetti cooks, cut the ham into small cubes or strips. In a large skillet, cook the ham over medium heat until crispy. If using lean ham, add a tablespoon of olive oil to the pan. Remove the crispy ham from the skillet and set aside, leaving any rendered fat in the pan.

3.In a medium bowl, whisk together the eggs, grated Pecorino Romano, and grated Parmesan cheese. Season generously with freshly ground black pepper. Do not add salt to the egg mixture yet, as the cheese and ham are salty.

4.Before draining the spaghetti, reserve about 1 cup (240ml) of the starchy pasta water.

5.Drain the spaghetti and immediately add it to the skillet with the rendered ham fat (and minced garlic if using, saut‚ for 30 seconds before adding pasta). Toss to coat the pasta.

6.Remove the skillet from the heat. This is crucial to prevent the eggs from scrambling. Slowly pour the egg and cheese mixture over the hot spaghetti, tossing continuously with tongs. The heat from the pasta will cook the eggs into a creamy sauce.

7.Add a splash of the reserved pasta water, a tablespoon at a time, while continuing to toss, until the sauce reaches your desired creamy consistency. The starch in the water helps emulsify the sauce.

8.Stir in most of the crispy ham, reserving some for garnish. Taste and adjust seasoning with more black pepper if needed. Only add a tiny pinch of salt if absolutely necessary, as the cheese and ham provide plenty.

9.Serve immediately, garnished with the remaining crispy ham and an extra sprinkle of grated cheese and black pepper.