PastaCarbonara
"When we moved to Rome when I was 8 years old, pasta carbonara is what my brother and I ate. It was also the first thing I taught myself to cook in college, when I’d make it with bacon and and Cheddar cheese. Today it remains one of my most comforting, memory-filled dishes. The cooking and ingredients are easy, but getting the eggs the right creamy consistency can be difficult. Do not cheat and add cream. Also, I recommend using local pastured eggs from your farmers market for this dish...."
INGREDIENTS
•
6 ounces flat pancetta, cut into 1/4-inch dice
•
2 tablespoons extra-virgin olive oil
•
5 large eggs
•
1 cup freshly grated Pecorino Romano
•
1 cup freshly grated Parmigiano-Reggiano
•
2 tablespoons freshly cracked black pepper
•
1 pound bucatini
Comments & Reviews
Just A Pinch Sweepstakes