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Carbonara Sauce Recipe


⅓ lb.                Pancetta
3                      Large eggs
¾ cup             Grated Parmigiano Reggiano
½ lb.               Dried pasta
                         *Salt and Pepper to taste


1. Cut pancetta into strips 1" by ⅛" strips.

2. Render pancetta, over medium heat, in pan large enough to hold cooked pasta, for approximately 10 minutes or until good color. Strain and retain ⅓ cup of the fat. Return to pan

3. Approximately ½ way through rendering pancetta cook pasta.

4. Thoroughly combine eggs with ½ of the cheese, salt, and pepper.

5. Strain and immediately put pasta into the pan with renedered pancetta, egg mixture, remaining cheese, and toss.