Comforting Pasta Carbonara

Directions

1. 1
   Heat a large saute pan, until hot. Add pancetta and saute until golden brown and crispy, about 5 minutes, remove pan from heat.
2. 2
   In a medium bowl, beat the eggs and cream. Season with pepper. Stir in 1 cup of Parmesan, reserving 1/4 cup for garnish.
3. 3
   In a large pot, boil 6 quarts of salted boiling water. Add pasta and cook until al dente, about 8 to 10 minutes. Drain pasta in a colander. Do not rinse with water; you want to retain the pasta's natural starches so that the sauce will stick. While the pasta is still hot, return it back to the pot.
4. 4
   Add the browned pancetta and mix well.
5. 5
   Add the cream mixture and coat the pasta completely.
6. 6
   It's important to work quickly while the pasta is still warm so that the cream mixture will cook, but not curdle.
7. 7
   Add remaining Parmesan and chopped parsley. Serve immediately as the pasta will absorb the sauce and the dish will become dry as it cools.
8. 8
   Please note: Carbonara sauce is meant to be used on a Penne style pasta or a spaghetti so the sauce coats the pasta. One reviewer used a corkscrew/rotini style pasta causing the sauce to become trapped in the spirals and the pasta was dry. Also to the same reviewer most Carbonara dishes are very a simple sauce and do not add garlic or mushrooms.