Ingredients:

1 tablespoon extra virgin olive oil or unsalted butter

1/2 pound pancetta or thick cut bacon, diced

1 to 2 garlic cloves, minced

3 to 4 whole eggs

1 cup grated Parmesan or pecorino cheese

1 pound spaghetti (or bucatini or fettuccine)

Kosher salt and freshly ground black pepper to taste

Preparation:

Put a large pot of salted water on to boil 

While the water is coming to a boil, heat the olive oil or butter in a large sauté pan over medium heat. Add the bacon or pancetta and cook slowly until crispy.
Add the garlic (if using) and cook for another minute, then turn off the heat and put the pancetta and garlic into a large bowl.

In a small bowl, beat the eggs and mix in about half of the cheese.

Once the water has reached a rolling boil, add the dry pasta, and cook, uncovered, at a rolling boil.

Toss the pasta with pancetta or bacon:

When the pasta is al dente (still a little firm, not mushy), use tongs to move it to the bowl with the bacon and garlic. Let it be dripping wet. Reserve some of the pasta water.

Move the pasta from the pot to the bowl quickly, as you want the pasta to be hot. It’s the heat of the pasta that will heat the eggs sufficiently to create a creamy sauce.

Toss everything to combine, allowing the pasta to cool just enough so that it doesn’t make the eggs curdle when you mix them in.

Add the beaten eggs with cheese and toss quickly to combine once more. Add salt to taste. Add some pasta water back to the pasta to keep it from drying out.

Serve at once with the rest of the parmesan and freshly ground black pepper. If you want, sprinkle with a little fresh chopped parsley.

This recipe is for a classic carbonara – we added some extra veggies for freshness  but that’s entirely optional. Once you’re comfortable cooking carbonara, you can find new ways to put your spin on it!

Bon Appetit!

Directions: Fresh pasta

Put the flour and a little salt in a big bowl. Make a hole in the center. Put the eggs in the center with the olive oil. With a fork beat the eggs and the oil, gradually mixing them with the flour. When the dough is too thick, pursue mixing with the tip of your fingers, then with your hands. Do not put more flour than necessary.

Knead the dough for approximately 10 minutes. It should become smooth, elastic and non-sticky. If it is sticky, sprinkle a little flour on the dough and continue to knead. Cover the dough with a plastic wrap, leave it to rest for 30 minutes before rolling the dough.  After waiting, use the pasta machine, follow the instructions to make fettuccini.

Sauce

In a pan, cook the bacon until the fat is almost gone. The bacon must not be crispy. In a bowl, mix the eggs, the egg yolk, the cream and the parmesan. Put aside.

Cook the fettuccini for approximately 2 minutes in a lot of boiling salted water. Drain without rinsing. Return the fettuccini in the saucepan, add the bacon, the mixed eggs and the cream with the pasta. Add the seasoning to desired taste before putting it in a large serving pasta bowl, and garnish with parsley, chili pepper to serve.

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