Carbonara

1. 1

   Crack eggs into a bowl. Beat well with cheese and seasonings. Set aside for up to an hour.

2. 2

   Heat a 12 inch saute pan with oil and bacon and pancetta. Season lightly if desired. Cook over medium heat stirring often until bacon crisps.

3. 3

   Remove half of the fat. Deglaze the pan with a few tablespoons water or broth and set aside.

4. 4

   Cook pasta in boiling salted water until al dente.

5. 5

   Reserve a little of the starchy water. Drain.

6. 6

   Toss into the pan with the bacon and drippings, if desired, some of the reserved bacon fat can be added back to the pan.

7. 7

   Stir in the eggs. Toss well with a wooden spoon or tong.

8. 8

   Add a little starchy water if nessecary.

9. 9

   Serve immediately.

10. 10

    Note: Pasta should be removed to plates or bowls once it has been tossed or else the eggs will continue to cook in the bottom of the pan.

11. 11

    Note: pan of bacon may be reheated slowly while pasta cooks, but have it removed from heat before saucing the procedure.

12. 12

    Serve with cheese immediately.

* Per serving · 4 servings · Values may vary.