Pancetta Carbonara

Yield: 2 Servings     Prep Time: 15 minutes     Active Time: 10 minutes

If you’ve never had a classic Roman carbonara before, be ready for a new obsession.  The pasta used is typically spaghetti or bucatini, but I had some ziti I had to use up so that’s what is pictured above.  The egg yolks in the recipe act as a thickener instead of a flour-based roux making the sauce silky and rich without being heavy.

This is one of those dishes that is quick and easy enough to be a weeknight meal, but it’s also elegant enough to serve for guests.  I love the versatility of this recipe.

Ingredients:

• 4 slices pancetta, chopped
• 6 ounces pasta (bucatini, spaghetti, fettuccine)
• 1 cup half-n-half
• 3/4 cup freshly grated Parmigiano-Reggiano
• 3 large egg yolks
• Salt and freshly ground black pepper
• 2 Tbsp. green onions, chopped

Directions:

1. Fry pancetta in heavy skillet over medium heat until browned.  Transfer to paper towel.  Set aside.
2. Whisk together half-n-half, egg yolks, and parmesan cheese.  Season with salt and pepper.
3. Bring a large pot of salted water to a boil over high heat and cook according to package instructions until al dente.  Strain pasta in colander, reserving 1/4 cup of boiling water.
4. Immediately toss hot pasta with egg yolk mixture until cheese is melted and mixture coats pasta.  Add bacon to pasta and thin with reserved boiling water if necessary.
5. Garnish pasta with chopped green onions and freshly ground black pepper.