Hearty and Homey Pasta Dinner
This dish is what pasta dishes always aspire to be, simple, and so delicious you can’t stop eating it! Serve this with a green salad and a piece of crusty bread …..a glass of red wine couldn’t hurt either. xo
Pasta Alla Carbonara
3 eggs at room temperature
1 1/2 cups finely grated pecorino romano cheese, plus more for serving
2 Tbs. olive oil
8 oz diced pancetta
kosher salt to taste
1 lb dried spaghetti
Freshly ground pepper, to taste
In a bowl, whisk together eggs and 1 1/2 cups cheese. Set Aside.
In a 13 inch sided skillet over medium heat, warm the oil and add the pancetta, cook until browned and the fat has rendered, 8 -10 minutes. Set aside.
Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Add pasta, cook, stirring occasionally, until al-dente, according to the package instructions. Drain, reserving about 1 cup cooking water.
Slowly whisk 1/2 cup reserved cooking water into the egg-cheese mixture. Being careful not to scramble the eggs.
Return the skillet with the pancetta to medium heat and rewarm. Add pasta and 1/4 cup reserved cooking water, toss to combine. Remove the pan from the heat and immediately pour in the egg-cheese mixture; toss well to combine. Season generously with pepper. Serve immediately; pass additional cheese alongside. Serves 4.