Pasta Carbonara

Ingredients:

• Long pasta (spaghetti, linguine, angel hair, capellini, etc.)

• Parmigiano-Reggiano

• Black pepper

• Salt

• Olive Oil

• Eggs (room temperature)

• Garlic

• Pancetta

  • Substitutes for Pancetta: bacon, turkey bacon (must add olive oil while cooking for the last step), (traditionally) guanciale, or other cured pork.

  • ***Traditional Carbonara does not use any sort of cream or milk***
    

Prep:

• In a small bowl whisk 1 egg for each half pound of pasta

• Grate parmesan, approx. 1 cup of cheese (Combine into the egg bowl)

• Dice garlic (2 cloves for 1/2 pound of pasta)

• Dice pancetta (pre-diced pancetta from Trader Joes was used) (amount also depends on how much you want, but keep in mind the pasta will eventually go in the oil from the pan)

• Salt the pasta water

• Shave more cheese for serving

Recipe:

1. Start boiling the pasta water

2. In the frying pan add garlic, olive oil, and pancetta. Fry until crispy.

   1. (For this picture a pinch of rosemary was added to the pancetta, but this is not traditionally done).

3. Cook pasta until al dente, reserve 1/3 cup of pasta water.

4. (optional step) while waiting for pasta and pancetta pour a glass of wine (red recommended)

5. Once pancetta is crispy turn off heat, add pasta to the frying pan, and eggs/cheese.

6. Do not stop mixing the pasta, otherwise you will end up with scrambled eggs.

7. If it is not to your desired creaminess, add pasta water, and never stop mixing the pasta.

8. Serve right away, with salt, pepper, olive oil, and extra cheese (as desired)