Pasta Time! A Deconstructed Carbonara

1. 1

   Cook the pancetta in a medium skillet over medium heat, stirring occasionally, until browned and crisp, 810 minutes.

2. 2

   Add the butter to the skillet and keep warm over the lowest heat.

3. 3

   Bring a medium saucepan of salted water to a boil over high heat.

4. 4

   Add the vinegar and reduce the heat to medium-low to maintain a gentle simmer.

5. 5

   Crack the eggs into 4 small cups.

6. 6

   Give the water a good circular stir, then tip 1 egg at a time into the center of the swirling water.

7. 7

   Simmer the eggs until the whites are white and the yolks remain soft, about 3 minutes.

8. 8

   Transfer the eggs with a slotted spoon to a clean dishcloth to drain.

9. 9

   Cook the sheets of pasta in a medium pot of salted boiling water over medium-high heat until just tender, 23 minutes.

10. 10

    Using a slotted spatula, divide the pasta between 2 warm plates, letting most of the water drain off before spreading the sheets out on the plates.

11. 11

    Put 2 poached eggs on top of the pasta on each plate, then spoon the pancetta and butter over the top of each.

12. 12

    Season with a little salt and lots of pepper.

13. 13

    Serve with shaved pecorino.

* Per serving · 4 servings · Values may vary.

No additional tips available.