Spaghettini Carbonara
Spaghettini Carbonara
Directions
- In a bowl whisk together the eggs, Romano, salt and Pepper.
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In a pan heat olive on high heat cook and sear pancetta slightly crispy then remove pancetta from pan so that it does not over cook
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Place heated pasta in pan on low heat while pouring in egg mixture and mixing past together (Can add some of the reserved hot pasta water if needed) . As the sauce thickens slightly (As the egg cooks in) add the Pancetta and serve Hot
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Garnish with extra cheese on top
Ingredients
- 2 egg, yolk(s), separated
- 1 tbsp Luigi olive oil
- 6 oz Roma® Pancetta, diced
- 2/3 cup Roma® Cheese, Pecorino Romano, grated
- salt and pepper, to taste
- 16 oz Piancone® Pasta, Spaghettini, cooked aldante and reserve a cup of water