Pasta Alla Carbonara

Pasta Alla Carbonara

Pasta Alla Carbonara


8 ounces pancetta, finely diced
2 tablespoons kosher salt
1 pound orecchiette, or pasta of choice
1/2 tablespoon freshly ground black pepper
3 eggs, lightly beaten
1/4 cup finely grated Parmesan cheese
1 tablespoon chopped parsley
1/4 cup extra-virgin olive oil


Preheat oven to 350 degrees F. Spread the pancetta on a baking pan and bake until crispy on the outside and tender in the center, about 10 to 12 minutes.

Bring a large pot of water to a boil, add the salt and pasta. Cook until al dente. Drain the pasta, reserving 1cup of the pasta water.

Return the pot to medium heat. Add the pancetta and pepper, cook until the pepper is fragrant, about 30 seconds. Add the reserved pasta water and the orecchiette, bring to a boil, stirring constantly, until 3/4 of the water evaporates.

Remove from the heat and add the eggs, stirring until the eggs thicken. Stir in the Parmesan, parsley and oil.

Serve immediately.