Recipe of the Month Pasta Carbonara

PASTA CARBONARA

INGREDIENTS:

Margherita Pancetta Water 4 cloves garlic, minced 3 large eggs 1 large egg yolk 1¼ c. Parmesan cheese, finely grated, plus more for serving 2 oz. salt and pepper, to taste 1 lb. spaghetti or linguine Chopped fresh parsley, for garnish

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DIRECTIONS:

1.In a skillet, add pancetta and ½ c. water and bring to a simmer.

Reduce heat to medium-low and cook until crisp. Strain, reserving 1 tsp. of fat in the pan. Return the pan to the heat and sauté the garlic until fragrant. 2.In a medium mixing bowl, add the pancetta fat and garlic. Add the eggs, egg yolk, Parmesan and pepper to the garlic mixture and whisk. 3.Boil water in a Dutch oven. Add spaghetti and salt to the boiling water and cook until al dente. 4.Drain the pasta with a colander into a bowl and measure out 1 c. hot pasta water. 5.Slowly pour and whisk ½ c. pasta water into the egg mixture, then slowly pour the mixture over the pasta, tossing to coat. Add the pancetta and toss to combine. Season to taste. 6.Let the pasta rest, tossing frequently, for 2 to 4 minutes, until the sauce has thickened slightly and coats the pasta. Thin with the remaining ½ c. hot pasta water. Serve immediately, topped with additional Parmesan and parsley.