Pastina Carbonara | Ereka Vetrini

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Serves 3
Ingredients:
-2 whole eggs
-1 egg yolk
-3 ounces grated Pecorino Romano or Parmigiano Reggiano
-4 ounce diced guanciale or pancetta
-3 ounces (or 3/4 cup) pastina any variety
1/2 tbsp salt (for pasta water)
-3 ounces baby spinach
-1/4 tsp pepper
-Parsley to garnish
-Grated Pecorino Romano or Parmigiano Reggiano to garnish

Cooking Instructions:
-Add eggs and egg yolk to a medium sized bowl and whisk.
-Add grated cheese and pepper to the egg mixture, whisk some more and set aside.
-Add guanciale to a room temp skillet then raise the heat to medium-high. Cook until the most of the fat has rendered and the pancetta is crispy, but not burned. REMOVE FROM HEAT.
-Drain1/2 of the rendered fat, top with spinach and set aside
-Add 3 quarts of water to a medium-sized sauce pan. Add 1/2 tbsp of salt to water and bring to a boil. Cook pastina for 6 minutes but DO NOT DRAIN.
-Add all of the pastina + 1/2 cup hot pasta water to the pan with the guanciale + spinach.
-Slowly add the egg mixture, stirring as you go. Continue to stir for at least 1 minute.
-Plate and top with more grated cheese and parsley.

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