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Pasta Carbonara




Source of Recipe


Fine Cooking


List of Ingredients




1 tablespoon olive oil
1/3 pound pancetta or good-quality bacon, cut into thin strips about 1/4 inch thick
4 large eggs, at room temperature
2 teaspoons fresh thyme leaves, coarsely chopped
1/4 cup freshly grated Parmigiano Reggiano; more for grating on the finished pasta
Salt and freshly ground pepper to taste
1 pound dried pasta
1 cup frozen peas (optional)


Recipe



In a small sauté pan, heat the olive oil and cook the pancetta or bacon until cooked through but not crisp.
Meanwhile, in a large metal bowl, lightly beat the eggs; add the thyme, cheese, salt, and pepper. Cook the pasta in plenty of boiling salted water. About 1 minute before the pasta is done, add the peas (if using) to the boiling water. Scoop out and reserve about 1/2 cup of the pasta water. When the pasta is al dente, drain it and immediately add it (and the peas) to the bowl with the egg mixtur
Pour the bacon and the rendered bacon fat onto the pasta and toss well until the sauce thickens and coats the pasta. Add up to the entire 1/2 cup of the reserved pasta water to the bacon pan to deglaze it, scraping up any bits stuck to the pan, and add as much of this as you like to the bowl of pasta. Taste for salt and pepper.
Grate more cheese and grind a little pepper on top of the finished pasta and serve.