Penne a la Carbonara

By norsegal8

There's only one thing I can say about this dish; it's so good you won't believe it.

Ingredients

• 2 Tbsp. olive oil
• 1 lb. pancetta, diced into 1-inch cubes
• 1/2 tsp. black pepper
• 6 large eggs, at room temperature
• 1 1/4 cups freshly grated Parmesan cheese
• 1/2 tsp sea salt, plus mors to taste
• 1/2 cup heavy cream, at room temperature
• 1 lb. dried penne
• 2 Tbsp. chopped fresh, flat-leaf parsley

Details

Servings 4

Preparation

Step 1

IN A LARGE SAUTE PAN, heat the oil over medium flame. when almost smoking, add the pancetta and saute until golden brown and crispy, bout 5 minutes. Stir in 1/4 tsp of the black pepper and remove the pan from the heat.

In a medium bowl, beat the eggs and cream. Stir in 1/4 cup of the Parmesan cheese, 1/2 tsp. sea salt and 1/4 tsp. black pepper.

Meanwhile, bring a large pot of salted water to the boil. Add the penne and cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes. Drain reserving 1 cup of the cooking liquid. Do not rinse the pasta with water.

While the pasta is still hot, return it to the pot, and quickly toss with the browned pancetta, then the cream mixture. It's important to work quickly while the pasta is still hot so that the cream mixture will cook, but not curdle. Toss with the remaining cup of the Parmesan cheese and the chopped Parsley. Season the pasta with more salt and pepper to taste. Serve