Carbonara

Pasta is amazing because you can either plate it for two or feed a small village. For my carbonara recipe, it’s the perfect amount if you’re cooking for one other person. If you are looking to feed a few more heads, then I recommend doubling the recipe. For a dish that seems intimidating to make, I was actually shook at how easy it was to prepare. See how surprised I am at the end lol Less than 10 ingredients and an overall cook time of about 30 minutes, this dish is a *chef’s kiss*

INGREDIENTS:
1 pack of @centofinefoods fusilli col bucco
3 egg yolks
1 cup freshly grated parmesan
1 pack of pancetta
1/4 + 1/4 cup of pasta water
Fresh cracked pepper

DIRECTIONS:
1. Bring water to boil with salt in a medium sized pot. Once the water is boiling, add in the pasta and let it cook.
2. In a saucepan, cook the pack of pancetta to desired texture. I like mine a little crispy. Remove the pancetta from the saucepan but keep the grease in the pan (later step will reveal why)
3. In a mixing bowl, add three egg yolks and whisk. Add in 1 cup of parmesan and mix until it’s one texture (it will be clumpy fyi)
4. Take 1/4 cup of pasta water directly from the pot and whisk it into the eggs and cheese. Add in about a teaspoon of fresh cracked pepper and then whisk in another 1/4 cup of pasta water.
5. Transfer the pasta directly to the same saucepan that you used for the pancetta (do not drain the pasta, only transfer). Turn the stove on the lowest heat setting.
6. Pour in the cheese sauce and mix it in with the pasta. Add the pancetta to the pasta and mix. Save a little pancetta to garnish the pasta with.
7. Plate the pasta and top it off with a little more parm, pancetta, and cracked pepper.