Classic Carbonara

One of the best things that I ever ate while in Italy was their authentic Carbonara recipe. Lots of flavor even though it's a very simple recipe.

I cannot begin to express how delicious I find this dish and am unsure what else to add to this post to get that point adequately across. You want to make this. You probably need to make this. Now, today.

Cheesey, creamy, with the yum flavors of pancetta and then peas to pull everything together. If this is the Italian version of bacon and eggs, America simply pales in comparison.

Pasta alla Carbonara Recipe

-1 tsp olive oil

-8 oz pancetta cut into 1/4-inch cubes

-1 medium onion, 1/4-inch diced

-2 cloves garlic, minced

-3 whole eggs

-2 egg yolks

-1/2 – 3/4 cup grated Pecorino or Parmesan cheese, or a combo of both

-1 pound dried linguine or spaghetti

-1 cup frozen green peas, thawed

-salt/pepper

Bring a large pot of water to a boil, and add at least a tsp of salt. Heat olive oil in a large saute pan over medium heat. Add pancetta and cook, stirring often until it is well browned and crisp. Remove to a paper-towel covered plate. Lower heat to medium and add the diced onion and saute until caramelized, (5 minutes-ish). Add the garlic and saute til browned. Remove pan from heat and set aside. Cook the pasta. When the pasta is al dente, reserve about 1/2 cup of the pasta water and then drain the pasta. In a large bowl, beat together the eggs, egg yolks and cheese until well combined. Add 1/4 c of the hot pasta water to the bowl and whisk well to temper the eggs. Add the hot pasta and toss, adding more pasta water as needed to make a creamy sauce. Toss with the peas, onions, garlic, and cooked pancetta. Serve with a smile :)