Easy Pasta Carbonara
from ButterYum
makes 4-6 servings
Ingredients
2 tablespoons extra virgin olive oil
4 ounces pancetta, diced into small cubes
1/2 cup chicken stock
3 large eggs, room temperature
1/2 teaspoon ground black pepper
3 1/2 ounces (100 grams) grated pecorino romano cheese
1 pound slightly undercooked long pasta (like spaghetti, linguine, bucatini), rinsed with cold water
optional: crushed red pepper, chopped parsley
Directions
In a large skillet over medium-high heat, brown pancetta in olive oil for several minutes; add chicken stock and simmer for 2 minutes.
In a mixing bowl, combine the eggs, black pepper, and grated cheese.
Add the pasta to the skillet and stir for 2 minutes to reheat.
Slowly add the egg/cheese mixture to the skillet, stirring constantly until the cheese melts and forms a creamy sauce, coating all the pasta.
Place pasta in a serving bowl and garnish with crushed red pepper flakes and chopped parsley.