Pasta: Penne alla Carbonara

By SharonE

I love carbonara but I feel guilty just thinking about it. The smell of bacon and garlic frying is intoxicating. I learned this dish from a cooking class and I like it because it's spicy with penne, instead of the usual spaghetti, to hold the yummy thick sauce.

Ingredients

• 1/4 pound pancetta or bacon, thinly sliced
• 2 tbsp. extra virgin olive oil
• 1 tbsp. unsalted butter
• 3 garlic cloves, minced
• 1 tsp. red chili pepper flakes
• 1 pound penne rigate
• 4 egg yolks (fertile eggs)
• 1/4 cup cream
• 1/4 cup grated pecorino romano cheese
• 1/2 cup grated parmesan cheese
• ground black pepper
• chopped Italian parsley

Preparation

Step 1

Cut the pancetta into thin strips. Combine the olive oil, butter, garlic, red chili pepper and pancetta and saute over low heat until the pancetta renders its fat. Remove from heat.

Cook the pasta in boiling salted water until al dente. While the pasta is cooking, lightly beat the egg yolks and combine them with the cream, grated cheeses and the pancetta-garlic mixture. Drain the pasta and mix it with the sauce, black pepper and parsley. Place in a heated serving dish and serve immediately.