***Carbonara - Favorite

By CheeseDiva

This is not the classic recipe, but, one of our favorite adaptations.
Optional -- Bake w/ Camemberts.

Ingredients

• 8 ounces pasta of choice (bucatini, fettuccine, angel hair -- whatever)
• 2 tablespoon extra-virgin olive oil
• 8 ounces pancetta, sliced 1/4 inch thick and cut into 1/4-inch dice
• 2 shallot, very finely chopped
• 2 garlic clove, very finely chopped
• 2 cup heavy cream
• 4 tablespoons freshly grated Parmigiano-Reggiano cheese or, Pecorino Romano, or Asiago, plus more for serving
• 8 large egg yolks - at room temp.
• Salt
• 4 tablespoons coarsely chopped parsley
• Freshly ground pepper
• 1-2 Fried eggs per person - optional

Details

Servings 4
Cooking time 30mins
Adapted from foodandwine.com

Preparation

Step 1

In a large pot of boiling salted water, cook the pasta until al dente. Drain, reserving 3 tablespoons of the cooking water.

Meanwhile, in a large skillet, heat the oil. Add the pancetta and cook over moderate heat until most of the fat has been rendered, 7 minutes. Add the shallot and garlic and cook over moderate heat for 1 minute. (Remove 2 Tab. fat to use as fat for cooking fried eggs.) Add the cream and simmer over moderate heat until slightly thickened, about 2 minutes. Add the hot pasta to the skillet and stir to coat, 1 minute. Remove from the heat. Stir in the reserved pasta cooking water, the 2 tablespoons of grated cheese and the egg yolks. Season with salt. Divide the pasta into bowls and sprinkle with parsley and pepper. Top with fried egg/s, if using. Serve, passing more cheese at the table.