Recipe: PASTA CARBONARA

Pasta Carbonara

8 oz. pancetta
1 lb. linguini
3 eggs, room temperature
½ cup heavy cream, room temperature
1 cup grated Pecorino Romano
1 tbsp butter
¼ cup chopped parsley

1. Slice or chop the pancetta into small, bite-sized pieces. Cook until crispy in frying pan. Remove to paper towel to drain.
2. Combine the eggs and heavy cream in a bowl, beating just long enough to thoroughly combine.
3. Cook linguini in well-salted water according to package directions or your own good judgment. (Err on the side of al dente!)
4. Drain pasta and immediately return to hot pan.* Add butter and egg-cream mixture. Toss the pasta thoroughly, distributing the liquid well, using the heat of the pan and pasta to cook the egg.
5. When the sauce starts to thicken and cling to the pasta, toss in the cheese and pancetta. Then toss in the parsley. Add fresh-ground black pepper to taste. Serve immediately.

*A more elegant way to serve this is as follows. Heat an attractive, heavy serving platter in a warm oven (150-200 degrees F.) When the pasta is done, drain and turn into heated platter. Add butter, egg-cream mixture and proceed as described.