PASTA CARBONARA

INGREDIENTS:

Margherita Pancetta

Water

4 cloves garlic, minced

3 large eggs

1 large egg yolk

1¼ c. finely grated Parmesan cheese, plus more for serving

2 oz. salt and pepper, to taste

1 lb. spaghetti or linguine

Chopped fresh parsley, for garnish

DIRECTIONS:

1. In skillet, add pancetta and ½ cup water and bring to simmer. Reduce heat to medium-low and cook until crisp. Strain and reserve 1 teaspoon of fat in pan. Return pan to heat and sauté garlic until fragrant.

2. In medium mixing bowl, add pancetta fat with garlic. Add eggs, egg yolk, Parmesan and pepper to garlic mixture and whisk.

3. Boil water in Dutch oven. Add spaghetti and salt to boiling water and cook until al dente.

4. Drain pasta into colander in bowl, reserving pasta water in bowl. Measure out 1 cup hot pasta water.

5. Slowly pour and whisk ½ cup pasta water into egg mixture, then slowly pour mixture over pasta, tossing to coat. Add pancetta and toss to combine. Season.

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6. Let pasta rest, tossing frequently, for 2 to 4 minutes until sauce has thickened slightly and coats pasta. Thin with remaining ½ cup hot pasta water. Serve immediately topped with additional Parmesan and parsley.