Comforting Pasta Carbonara

1. 1

   Heat a large saute pan, until hot. Add pancetta and saute until golden brown and crispy, about 5 minutes, remove pan from heat.

2. 2

   In a medium bowl, beat the eggs and cream. Season with pepper. Stir in 1 cup of Parmesan, reserving 1/4 cup for garnish.

3. 3

   In a large pot, boil 6 quarts of salted boiling water. Add pasta and cook until al dente, about 8 to 10 minutes. Drain pasta in a colander. Do not rinse with water; you want to retain the pasta's natural starches so that the sauce will stick. While the pasta is still hot, return it back to the pot.

4. 4

   Add the browned pancetta and mix well.

5. 5

   Add the cream mixture and coat the pasta completely.

6. 6

   It's important to work quickly while the pasta is still warm so that the cream mixture will cook, but not curdle.

7. 7

   Add remaining Parmesan and chopped parsley. Serve immediately as the pasta will absorb the sauce and the dish will become dry as it cools.

8. 8

   Please note: Carbonara sauce is meant to be used on a Penne style pasta or a spaghetti so the sauce coats the pasta. One reviewer used a corkscrew/rotini style pasta causing the sauce to become trapped in the spirals and the pasta was dry. Also to the same reviewer most Carbonara dishes are very a simple sauce and do not add garlic or mushrooms.

* Per serving · 4 servings · Values may vary.