Pasta Carbonara

When throwing a sit-down dinner party, I like to serve pasta as a first course. This recipe is inspired my a certain celeb chef that's an absolute favorite of mine!


1 pound pancetta bacon (cut into 1/2 inch pieces)

2 pounds Pasta, cooked al dente

2 eggs

1/2 cup grated Romano cheese

1 pint of heavy cream

2 tablespoons butter and 1 tablespoon olive oil mixed

1 clove Garlic (minced)

2 cups cooked green peas

4 tablespoons of chopped Italian parsley ( flat leaf)

1 teaspoon crushed red pepper

1 tablespoon black pepper

Salt to taste


Cook the pancetta over medium heat until it starts to get crisp and most of the fat has cooked out. Drain the fat.

Add the butter or olive oil, garlic, and  red and black pepper. Continue cooking for 3 to 5 more minutes. Remove from heat.

In a separate bowl combine the cream, cheese, eggs, and salt to taste. Lightly beat mixture by hand with a whisk or fork until it becomes a smooth consistency.

Add the mixture to the pan with pancetta. Stir and cook over medium heat until the sauce thickens (about 3-5 minutes). Add peas and parsley to the sauce.

Pour the finished sauce over the pasta. Toss to coat.



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