Classic Carbonara Pancetta and Egg Pasta Recipe

Carbonara Pancetta and Egg Pasta, a fast, easy and delicious authentic Italian Pasta recipe. A creamy bacon and egg Spaghetti dish.

Ingredients:

2 tablespoons olive oil

3 tablespoons parmesan cheese grated (plus extra for sprinkling)

3 large eggs

1/2 cup cubed pancetta (or bacon)

1/2 cup water

3 cups cooked pasta (long or short whichever you prefer)

hot pepper flakes to taste if desired (pinch or two)

Instructions:

In a large frying pan add oil , pancetta , water and hot pepper flakes if using fry till water evaporates and pancetta is cooked (but not too crispy). 

While pancetta is cooking , boil water, add pasta to salted boiling water and cook till al dente*. (If the pancetta is done before the pasta is cooked then turn off the heat, you will reheat later). 

While pasta is cooking, in a small bowl beat the 3 eggs, then fold in the 3 tablespoons of parmesan and mix well. When pasta is cooked turn the heat back on the pancetta (to low), add the drained pasta and egg mixture, toss together till well blended. Turn off the heat and serve immediately topped with parmesan cheese if desired.