Garlic Chive Carbonara

Carbonara may seem like a complicated dish, but it is pretty straight forward and the results are worth the trouble. This recipe pairs our Pastamore Garlic Chive Pappardelle with the classic flavors of a carbonara. You would ideally use pancetta to make this recipe, but bacon is a perfectly fine replacement.

Ingredients:
1 12 oz package Pastamore Garlic Chive Pappardelle
2 egg yolks
2 oz pancetta or bacon
2 oz grated Parmesan cheese
To taste salt and black pepper

1. Chop pancetta or bacon into small pieces. Heat a large pot on the stove over medium/medium-low heat. Once hot, cook pancetta until browned. Remove pancetta from pan and reserve approximately 2 Tbsp of fat in the pan. Dispose of remaining fat.

2. Whisk the egg yolks in a mixing bowl. Add Parmesan cheese and mix well.

3. Bring a large pot of water to a boil. Add the Pastamore Garlic Chive Pappardelle and cook until almost al dente. Drain using a colander and reserve 1 1/4 cup cooking liquid.

4. Add the pasta to the pot the bacon was cooked in along with 3/4 cup of the reserved liquid. Cook until liquid is reduced by half stirring often.

5. Slowly whisk the remaining 1/2 cup of reserved cooking water into the egg yolk mixture. Slowly incorporate the water or the eggs will scramble.

6. Add the egg mixture and pancetta to the pasta. Mix well and cook for 1-2 more minutes.

7. Plate and top with additional Parmesan cheese if desired.