Linguine Carbonara

Ingredients:

• 1 lb Arrezzio® Classic Italian Linguini – SUPC: 5204635
• 6 oz of pancetta, 1/2” diced
• 4 whole eggs, beaten
• ¾ Cup pasta cooking water
• 2 Cups Parmigiano cheese, freshly grated
• 1/4 tsp cracked Black pepper
• 3 tsp Italian Flat leaf parsley

Directions:

1. Bring 5 quarts of water to a rolling boil.
2. Place a large, non-stick frying pan over a medium heat. Add the chopped pancetta and cook slowly until crispy. Turn off the heat.
3. To the boiling water, add 1 tbls of salt and the Pasta. Cook to just under al dente; approximately 3 minutes, stirring frequently to prevent sticking. Reserve 3/4 Cup of pasta cooking water and drain the rest.
4. Whisk together the eggs with a fork. Blend in the parmigiano and cracked black pepper. Stir until creamy.
5. Add the cooked and drained pasta to the fry pan and toss through. (No heat YET)
6. Add ½ Cup of pasta cooking water to the egg and cheese mixture and whisk until smooth.
7. Turn heat under the fry pan back on to LOW. Add ¼ Cup of pasta cooking water.
8. Stir in the egg and cheese mixture and continuously stir until the liquid starts to thicken and become “the sauce”.
9. Plate and top with shaved parmigiano cheese, ½ tsp of chopped fresh parsley and freshly cracked pepper.