Pasta alla Carbonara

8 oz. bucatini or 8 oz. spaghetti
4 oz. pancetta, chopped
3 cloves garlic, minced
2 shallots, finely chopped
2 to 3 tbsp. olive oil
2 eggs
1/4 cup shredded Parmigiano-Reggiano cheese
1/4 cup shredded Pecorino Romano cheese
Salt, to taste
Freshly cracked black pepper, to taste
Crushed red peppers, to taste

Directions:

Cook pasta according to package instructions. Cook pancetta in a skillet until lightly browned; drain. Add olive oil, shallots and garlic; saute until garlic is lightly browned.

In a bowl, beat eggs and mix in most of the cheese. Add to skillet with pancetta and stir intermittently until batter is mostly cooked but still slightly runny.

Drain pasta and add to pan; toss with pancetta mixture until thoroughly mixed. Serve with remaining cheese added to top for garnish.

User Reviews:

I added parsley and green onions at the end. Great stuff Jessica!

submitted by mario on December 04, 2004

Absolutely delicious.

submitted by ryansnyder on December 09, 2003

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