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

1. In a large skillet over medium-high heat, brown pancetta in olive oil for several minutes; add chicken stock and simmer for 2 minutes.

2. In a mixing bowl, combine the eggs, black pepper, and grated cheese.

3. Add the pasta to the skillet and stir for 2 minutes to reheat.

4. Slowly add the egg/cheese mixture to the skillet, stirring constantly until the cheese melts and forms a creamy sauce, coating all the pasta.

5. Place pasta in a serving bowl and garnish with crushed red pepper flakes and chopped parsley.