Pasta Carbonara

1 lb Di Cecco spaghetti
4 eggs
1 C diced pancetta (or cooked center cut ham, see note)
1/4 C grated parmesan
2 T melted butter
1 T fresh rosemary
1/4 T dried sage
1/2 T freshly ground pepper
salt to taste

Boil the spaghetti according to package directions. Fry the pancetta, rosemary and sage until crispy but not overdone. (See note if you are using center cut ham.) In a separate small bowl, beat eggs and pepper together.

In a large serving bowl, melt the butter in the microwave, then add cooked, drained pasta and toss. Add the beaten egg mixture to the serving bowl and toss till the pasta is coated and the eggs are lightly set. Add pancetta mixture and parmesan and toss. Garnish with fresh green herbs if desired and serve immediately.

This recipe went through many iterations, till Chef Rexanne Mancini guided me away from heavy cream and toward Di Cecco pasta. Definitely be sure to check out her other recipes. Eggs cooked lightly by the heat of the pasta are perfectly creamy and delicious on their own. If you use center cut ham instead of pancetta, add 1/4 T of salt while you saute the ham. A garnish of fresh rosemary complements the peppery bite.

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