Carbonara Come Back

Sorry I haven't blogged in quite some time. My in-laws were visiting and after they left I traveled home to New Orleans to visit my family and friends for a few days. I sorely missed cooking and blogging and I am armed with tons of new ideas for the kitchen.

This is the last thing I cooked before I left for my vacation. It was fast, had few ingredients and something I had never tasted before. This was a simple weeknight meal with a unique flavor.

Linguine Carbonara
Adapted from Cooking Light March 2009

Ingredients

• 1/4 pound pancetta, chopped
• 6 quarts water
• 1 tablespoon fine sea salt
• 12 ounces uncooked linguine
  
• 3/4 cup (3 ounces) grated pecorino Romano cheese, divided
• 1/4 teaspoon freshly ground black pepper
• 3 large eggs, lightly beaten

Preparation

1. Heat a large skillet over medium-high heat. Add pancetta;

cook until crisp, stirring frequently. Remove from heat.

2. Bring 6 quarts water and salt to a boil in an 8-quart pot. Add pasta to pot; stir. Cover; return water to a boil. Uncover and cook 10 minutes or until almost al dente. Drain pasta in a colander over a bowl, reserving 1/2 cup cooking water.

3. Combine 1/4 cup reserved cooking water, 1/2 cup cheese, and remaining ingredients in a bowl, stirring well.

Add egg mixture and pasta to pancetta. Place pan over low heat.

Cook 5 minutes or until sauce thickens and pasta is al dente, tossing constantly. (Do not overcook or sauce will curdle.) Remove from heat. Stir in remaining 1/4 cup reserved cooking water; toss to combine. Place about 1 cup pasta mixture on each of 6 plates; top each serving with 2 teaspoons remaining cheese.