Carbonara Pasta

By Maverick19

The secret to true, delicious carbonara is Eggs. It is NOT a white/alfredo type sauce, which is what carbonara is very commonly mistaken for. Once you have TRUE Carbonara, you won't eat it with white sauce.

Ingredients

• 3/4 cup pancetta, 1/4 inch diced
• 2 Tbsp olive oil
• Salt
• 1 lb pasta, your choice
• 8 large eggs
• 1/2 cup parmesan cheese, grated
• 1/2 cup pecorino romano cheese, grated
• Pepper
• 4 scallions, cut on severe bias

Preparation

Step 1

1. Bring large pot of salted water to a boil over medium heat.

2. To a large skillet (use the largest skillet you have), add 2 Tbsp olive oil, on medium heat.

3. Add the pancetta and cook over medium heat until it starts to color/crisp. Turn off the heat and reserve.

4. Drop the pasta into boiling water and cook one minute less than the directions. Check the consistency of your pasta.

5. While the pasta is cooking, crack the eggs into a large mixing bowl. Add the grated cheeses and salt. Whisk vigorously until homogenous. Season generously with black pepper.

6. When pasta is just about done, return the pan with the pancetta to medium heat.

7. Remove the pasta from the cooking water. Toss or stir pasta into the pancetta to coat pasta with the remaining fat in the skillet.

8. Immediately, vigorously stir the egg mix into the pasta. Cook for 1-2 minutes, STIRRING CONSTANTLY, until the egg mix looks like cream sauce. (Do not stop stirring or the heat of the pasta will cook the eggs)

9. Garnish with the scallions. Serve immediately.