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Pasta Carbonara

Pasta Carbonara

My mother calls this dish “the meal that saves lives!” Why? It’s easy, filling, tastes super bombastic, and it can feed a crowd. Whenever I would bring friends to dinner last minute this was a go to meal. It even tastes fancy enough for dinner guest. All and all it’s a must make! If you are vegetarian sauté mushroom or asparagus with butter or olive oil and use the same method.
Made with Amore, 
  • YIELD 8 servings
  • TIME 25 minutes
  • Salt
  • Pepper
  • 8 eggs (MUST BE room temperature)
  • 3 1/2 cups grated Parmigiano
  • Coarsely ground black pepper
  • 1 package of pancetta or bacon, sliced into pieces about 1/4 inch thick by 1/3 inch square
  • 1 1/2 box of pasta Barilla of choice (about 700 grams)
  1. Place a large pot of salted water (no more than 2 tablespoon salt per 500 gr pasta) over high heat, and bring to a boil.
  2. In a mixing bowl, whisk together the eggs, and Parmigiano
  3. Meanwhile, fry bacon in a pan, on the edge of crispness but not hard. Remove from heat and set aside.
  4. Add pasta to the water and boil until a bit firmer than al dente. Reserve 1 1/2 cups of pasta water, then drain pasta and add pasta to the skillet over low heat. Stir for a minute or so.
  5. Stir in cheese and egg mixture, adding some reserved pasta water if needed for creaminess. Serve immediately, dressing it with a bit of additional grated cheese and pepper.
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