1. Heat a large sauté pan, until hot. Add pancetta and sauté until golden brown and crispy, about 5 minutes, remove pan from heat. 2. In a medium bowl, beat the eggs and cream. Season with pepper. Stir in 1 cup of Parmesan, reserving ¼ cup for garnish. 3. In a large pot, boil 6 quarts of salted boiling water. Add pasta and cook until al dente, about 8 to 10 minutes. Drain pasta in a colander. Do not rinse with water; you want to retain the pasta's natural starches so that the sauce will stick. While the pasta is still hot, return it back to the pot. 4. Add the browned pancetta and mix well. 5. Add the cream mixture and coat the pasta completely. 6. It's important to work quickly while the pasta is still warm so that the cream mixture will cook, but not curdle. 7. Add remaining Parmesan and chopped parsley. Serve immediately as the pasta will absorb the sauce and the dish will become dry as it cools. 8. Please note: Carbonara sauce is meant to be used on a Penne style pasta or a spaghetti so the sauce coats the pasta. One reviewer used a corkscrew/rotini style pasta causing the sauce to become trapped in the spirals and the pasta was dry. Also to the same reviewer most Carbonara dishes are very a simple sauce and do not add garlic or mushrooms. ---------------------------------------------------------------------------
Nutrition
Ingredients
