Pasta alla Carbonara

Ingredients:

• 1 lb. spaghetti pasta
• 6 oz. pancetta, diced into small cubes
• 4 large eggs
• 1 cup grated Pecorino Romano cheese
• 1 tsp. black pepper
• Salt, to taste

Directions:

1. Bring a large pot of salted water to a boil over high heat. Add the spaghetti pasta and cook according to package instructions until al dente.
2. Meanwhile, in a large skillet, cook the diced pancetta over medium heat until it is browned and crispy, stirring occasionally. Remove the skillet from the heat and set it aside.
3. In a medium bowl, whisk together the eggs, Pecorino Romano cheese, black pepper, and a pinch of salt until well blended.
4. When the pasta is done, reserve 1 cup of the pasta cooking water, and then drain the pasta in a colander.
5. Quickly transfer the pasta to the skillet with the pancetta. Toss everything together until the pasta is coated in the pancetta fat and the pancetta is distributed throughout the pasta.
6. Remove the skillet from the heat and let it cool for 1-2 minutes. Then, pour in the egg and cheese mixture, stirring constantly until the eggs are cooked and the pasta is coated in a creamy sauce. If the sauce seems too thick, you can add a little bit of the reserved pasta water to thin it out.
7. Season with additional salt and black pepper to taste. Serve immediately.

Verdict:

Pasta alla carbonara is a classic Italian dish that is both rich and comforting. The combination of crispy pancetta, creamy sauce, and al dente pasta make for a delicious meal that is perfect for any occasion.

Serving Suggestions:

For a complete meal, serve pasta alla carbonara with a simple side salad and a slice of crusty bread. This dish pairs well with a crisp white wine or a light red wine, such as Pinot Noir.