Carbonara Pasta

Recipe courtesy of Brooke Bates.

Yield: 6 servings

2 T. olive oil
4 oz. Pancetta or bacon, cut into strips or pieces
4 large eggs, beaten
1 1/2 c. (6 oz.) Parmesan or Romano cheese, grated
3 T. fresh flat-leaf (Italian) parsley, minced
Salt to taste

Pasta:
6 quarts boiling water
1 T. salt
1 lb. pasta
Ground pepper to taste

In a small frying pan, over medium-low heat, heat the olive oil. Add the pancetta and saute, stirring frequently, until golden and nearly crisp (about 9-10 minutes). Set aside to cool.

In a large warmed bowl, combine the eggs, cheese, parsley, and salt to taste. Add the pancetta and any drippings and stir to mix well.

In a large pot over high heat, bring the water to a boil. Add the 1 T. salt and the pasta and cook according to the package directions or until al dente. Drain and add to the egg mixture. Toss to mix well.

To serve, divide among individual warmed plates. Top with pepper to taste. Serve hot.