Pasta Carbonara 

(approx 4 people) The recipe we recommend is adapted from TheKitchn.com 

500g Rustichella Spaghetti 

4 Large Eggs 

160g Golfera Diced Pancetta 

1/3 cup finely grated Cravero Parmigiano-Reggiano 

1/3 cup finely grated Pecornio Romano 

Fresh Pepper 

Sea Salt (we like Achill Island) 

 Method:

1. Bring about 5 litres of salted water (it should taste somewhere in the range from salty to like- the-ocean) to a boil. Add the pasta and cook for 8 to 10 minutes or until al dente. When the pasta is done, reserve 1/2 cup of the water, then drain.
2. While the pasta is cooking, heat a large skillet over medium heat. Add the pancetta and sauté for about 3 minutes, or until the meat is crispy and golden and has rendered its fat. Turn off the heat.
3. In a small bowl whisk the eggs and the finely grated cheeses until well-combined.
4. Return the pancetta pan to medium heat, and add half of the reserved pasta water to the pan. Toss in the spaghetti and agitate the pan over the heat for a few seconds until the bubbling subsides. Much of the water will evaporate
5. This is the fun part*: Remove the pan from the heat and add the egg mixture and stirring quickly until the eggs thicken. The residual heat will cook the eggs but work quickly to prevent the eggs from scrambling. If the sauce seems too thick, thin it out with a little bit more of the reserved pasta water.
6. Season liberally with freshly cracked black pepper. Taste for seasoning; it may not need any salt.
7. Divide the pasta into bowls and using a vegetable peeler, shave some of the remaining parm on top. Serve immediately.