Pasta Carbonara Recipe –
Italian Food with Pancetta and Imported Cheese
Ingredients
3/4 pounds dry pasta
2 tablespoons olive oil
5 ounces pancetta
4 garlic cloves chopped
2 large eggs
1 cup freshly grated Parmigiano-Reggiano, plus more for serving
Freshly ground black pepper
Fresh parsley
1/4 cup heavy cream
Preparation:
1. Prepare pasta while making the sauce
2. Saute pancetta in olive oil, remove excess fat
3. Add garlic and combine with pancetta
4. Add pasta to pancetta and garlic
5. Combine eggs, cheese and pepper into mixing bowl, add to pasta
6. Remove from heat and whisk eggs to thicken (do not scramble)
7. Thin out sauce with heavy cream until it reaches desired consistency
8. Top with chopped parsley