Description
The thought of making pasta carbonara at home can be intimidating, but here’s a very simple version that just about anyone can make.
Ingredients
- 4 ounces, weight Pancetta, Diced Into Small Cubes
- 2 Tablespoons Extra Virgin Olive Oil
- ½ cups Chicken Stock
- 3 Large Eggs, Room Temperature
- ½ teaspoons Ground Black Pepper
- 3-½ ounces, weight Grated Pecorino Romano Cheese
- 1 pound Slightly Undercooked Long Pasta (Such As Spaghetti Or Linguine), Rinsed With Cold Water
- Crushed Red Pepper Flakes And Chopped Parsley, For Garnish
Preparation
In a large skillet over medium-high heat, brown pancetta in olive oil for several minutes. Add chicken stock and simmer for 2 minutes.
In a mixing bowl, combine eggs, black pepper, and grated cheese. Add pasta to the skillet and stir for 2 minutes to reheat. Slowly add egg/cheese mixture to the skillet, stirring constantly until cheese melts and forms a creamy sauce, coating all the pasta.
Place pasta in a serving bowl and garnish with crushed red pepper flakes and chopped parsley.
