When in Rome - CARBONARA!

I just enjoyed 10 days in Rome and carbonara is a regional specialty. Quick & delicious! 15 minutes start to finish! I was fortunate to have a local Roman prepare carbonara for me in Paris so yes, "When in Rome..."

Serves 4
This recipe will test your organization!

Ingredients
3 organic, fresh egg yolks
2 T heavy cream
1 T creme fraiche (optional)
4.5 oz pancetta smoked or regualr
1/2 cup fresh Italian parsesan cheese grated
1 dash red pepper flakes (optional)
High quality dried pasta, servings for 4 people (find brand made in Southern Italy)
Salt & ground black pepper

In a large bowl:
*3 egg yolks - adds rich flavor
*Black pepper
*1 small dash red pepper flakes (optional)
*1/2 cup fresh Italian pecorino cheese grated
*2 tablespoons heavy cream
*1 T creme fraiche (optional)
*Mix well and set aside

Pancetta Buy this from a good butcher and ask for one big, thick slice. Cut small, uniform strips (see above pic) and set aside. I use smoked pancetta and a bit more than 1 cup becasue I love the flavor **Tip: Place the thick slice of pancetta in freezer for 15 miniutes before slicing and it will be easier to cut...

Boil water:
Salt water and add dried pasta enough for 4 servings. Use high quality dried pasta preferably from southern Italy and follow package instructions for cook time. I use rigatoni specifically and always test pasta a few minutes before time is up to not overcook. You need about 7 minutes to brown pancetta.

While pasta finishes:
*Brown 1 heaping cup pancetta over med high heat until a brown-red colour, not to over cook.
*Take pan off heat and set aside.
*Drain pasta at this point.


Finale!
*Drain pasta well and add to egg mixture in bowl.
*Toss and add the hot pancetta straight from pan with juices.
*TASTE
*Add 1/4 cup more cheese.
*Add more ground black pepper if necessary.
*Add 1 good pinch salt.
*Mix well, cover and let rest for 1 minute.
**Serve right away!!

Magnifico!

Buon Appeitio!