Carbonara Classica

1. 1

   In a medium saute pan over medium heat, cook the pancetta until tender-crisp.

2. 2

   Remove to a paper towel-lined plate and set aside.

3. 3

   Reserve the pan with the drippings.

4. 4

   Separate 4 of the eggs and set the yolks aside.

5. 5

   Discard the 4 whites.

6. 6

   Crack the fifth egg and add it to the yolks.

7. 7

   In a large bowl, whisk together the egg yolks, 2/3 of the pancetta, the Parmigiano-Reggiano, black pepper and cayenne.

8. 8

   Cook the pasta until al dente.

9. 9

   Add the peas when the pasta is just about finished and strain both into the reserved pancetta drippings.

10. 10

    Reserve about 3/4 cup pasta water to fortify the sauce.

11. 11

    Add the egg mixture into the pasta and toss well with tongs for about 1 minute.

12. 12

    Add the reserved pasta water to the bowl in 1/4 cup increments, combining and adding until desired sauce consistency is reached.

13. 13

    Add the parsley and gently combine and place into a serving dish.

14. 14

    Garnish with the reserved pancetta.

No additional tips available.