Pasta alla Carbonara

Name: Pasta alla Carbonara
Ingredients: 8 oz. bucatini; 8 oz. spaghetti; 4 oz. pancetta, chopped; 3 cloves garlic, minced; 2 shallots, finely chopped; 2 to 3 tbsp. olive oil; 2 eggs; 1/4 cup shredded Parmigiano-Reggiano cheese; 1/4 cup shredded Pecorino Romano cheese; Salt, to taste; Freshly cracked black pepper, to taste; Crushed red peppers, to taste

12 ingredients

7 steps

Ingredients

8 oz. bucatini
8 oz. spaghetti
4 oz. pancetta, chopped
3 cloves garlic, minced
2 shallots, finely chopped
2 to 3 tbsp. olive oil
2 eggs
1/4 cup shredded Parmigiano-Reggiano cheese
1/4 cup shredded Pecorino Romano cheese
Salt, to taste
Freshly cracked black pepper, to taste
Crushed red peppers, to taste

Directions

1

Cook pasta according to package instructions.
2

Cook pancetta in a skillet until lightly browned; drain.
3

Add olive oil, shallots and garlic; saute until garlic is lightly browned.
4

In a bowl, beat eggs and mix in most of the cheese.
5

Add to skillet with pancetta and stir intermittently until batter is mostly cooked but still slightly runny.
6

Drain pasta and add to pan; toss with pancetta mixture until thoroughly mixed.
7

Serve with remaining cheese added to top for garnish.

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