Pasta Alla Carbonara

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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.

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