Carbonara Classica

Total Time:
30 min
Prep:
10 min
Cook:
20 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 1 1/2 cups 1/4-inch diced pancetta
  • 5 organic large eggs
  • 1/2 cup grated Parmigiano-Reggiano
  • 1/2 teaspoon fresh cracked black pepper
  • 1/8 teaspoon cayenne pepper
  • 1 pound bucatini
  • 1 cup frozen peas
  • 1 tablespoon kosher salt
  • 1 tablespoon chopped Italian parsley, for garnish
Directions

In a medium saute pan over medium heat, cook the pancetta until tender-crisp. Remove to a paper towel-lined plate and set aside. Reserve the pan with the drippings.

Separate 4 of the eggs and set the yolks aside. Discard the 4 whites. Crack the fifth egg and add it to the yolks.

In a large bowl, whisk together the egg yolks, 2/3 of the pancetta, the Parmigiano-Reggiano, black pepper and cayenne.

Cook the pasta until al dente. Add the peas when the pasta is just about finished and strain both into the reserved pancetta drippings. Reserve about 3/4 cup pasta water to fortify the sauce.

Add the egg mixture into the pasta and toss well with tongs for about 1 minute. Add the reserved pasta water to the bowl in 1/4 cup increments, combining and adding until desired sauce consistency is reached. Add the parsley and gently combine and place into a serving dish.

Garnish with the reserved pancetta.


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