[chefa1a]

for a pound of pasta


saute about a quarter cup of pancetta or bacon in a large skillet
until it render off the fat and starts to crisp
add some fresh ground pepper and 2 minced shallots or half a red onion

cook a few minutes more and deglaze with 1/2 cup white wine, add a small amount of chicken stock or starchy water from the pasta pot

whisk 2 eggs with 1/2 cup parmesan cheese in a bowl

drain pasta return to the pot add the egg mixture , fresh parsley and toss around (not over a flame or the egg will scramble)

serve with additional grated cheese

very simple dish

the bacon flavors the dish and the egg mixture along with the starch from the pasta helps make a sauce. you can add a touch of cream to make even richer but true carbonara does not contain cream