Pasta Carbonara

It’s a sister-dish to spaghetti but not many American homes make Pasta Carbonara.

But if you want dinner in 15 minutes, this is a great recipe for you!

1 lb. spaghetti, fettuccine or linguine, cooked “al dente”, drained
2 tablespoons olive oil
¼ lb. imported pancetta or bacon, diced
2 large cloves garlic, minced (about 1 heaping teaspoon)
4 large eggs, room temperature
2 egg yolks, room temperature
1 cup half and half
½ tsp. kosher salt
¼ tsp. ground black pepper
1 cup grated Romano cheese
additional ground black pepper for topping
¼ cup chopped fresh Italian parsley

Have pasta cooked, drained and kept warm in a large bowl.

In a large skillet, heat the olive oil and sauté the pancetta or bacon for 5 minutes on low until bacon is crisp. Add garlic, cook a minute, and then add the cooked pasta to pan, cooking 2 minutes to heat pasta, stirring often. In a large bowl, beat the eggs, egg yolks, half and half, salt, pepper and grated cheese until well combined. Toss the hot pasta into the egg mixture until well combined, about 1 minute. The heat of the hot pasta should “cook” the eggs slightly. Serve at once. Add more ground black pepper and parsley to each serving. Serves 4-6.

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