Bucatini Alla Carbonara
serves 4

Ingredients: 

1 box of bucatini or thick spaghetti
6 oz pancetta
3 cloves garlic, minced
1 cup pecorino romano & Parmesan, grated
3 eggs
2 tbsp fresh parsley leaves, chopped for garnish
freshly ground pepper to taste

Directions: 

1. Cook the pancetta in a nonstick skillet, add a little olive oil, if needed. Cook until the pancetta is crispy. Add the garlic, and cook for another 2 minutes until the garlic is fragrant. 

2. In a medium bowl, crack the eggs and whisk until well scrambled. Mix in the grated cheese and freshly ground pepper until combined and set aside. 

3. Cook the bucatini according to package instructions in a large pot of well-salted water for 2 minutes less than the package suggests (the pasta will finish cooking in the final step). Reserve at least 2 cups of the pasta water for finishing the sauce. 

4. Once you drain the noodles, return them immediately to the hot pot and mix the hot pasta with the eggs and cheese mixture, the pancetta and 1/2 cup of the reserved pasta water.. Stir until the noodles are coated and silky. Keep adding reserved pasta water and stirring until the desired consistency is reached. 

5. Serve immediately with a garnish of parsley and extra cheese.