“You’d have to move to Italy to get more authentic Italian foods!”

CARBONARA

Photo by Brian Gaines

1 box *Perciatelli noodles
1/2 pound sliced *Pancetta
6 eggs
2 cups grated *Parmesan cheese
Salt, pepper and *garlic to taste
2 Roma tomatoes
Fresh basil

Slice Roma tomatoes and discard seeds. Bring large pot to boil. Heat olive oil in a large skillet on medium heat.

Mix eggs, salt, pepper, Parmesan and garlic together with hand mixer until very creamy, set aside.

Place pasta in boiling, lightly salted water. Do not over cook.

Place Pancetta in skillet and lightly brown on each side, when done place on napkin to drain. If you want, you can save the oil and add to your pasta in the end for extra flavor.

Strain your noodles and place in a large bowl. Do not run cold water over them.

Pour your egg mixture over hot noodles and lightly toss with two large forks until all mixed together. The heat of the pasta will cook the eggs and create a creamy sauce.

Add fried Pancetta (and oil if desired), Romas and basil then lightly mix again.

ALL STARRED* INGREDIENTS AVAILABLE AT CUGINI’S ITALIAN IMPORT STORE

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