Classic Carbonara

Instruction​

• Begin boiling a pot of water for your pasta. 

• Finely chop or crush as many cloves of garlic as your heart desires

• Tear off a hunk of leaves from your parsley bunch and set in a bowl of cold water to keep fresh. These will be used as garnish.

• Finely chop the remainder of the parsley bunch, including the stocks, and set aside.

• Slice your pancetta or bacon into small 1 cm chunks and add them to a dry, cold pan.

• Season your boiling water generously with salt, then add your spaghetti and give it a quick stir to break apart the starches.

• Stir your pancetta regularly to ensure even cooking and spread the rendered fat around the pan

• Once the pancetta is showing color, add your garlic to the pan to saute

• Season with a generous amount of pepper, but no salt due to saltiness of meat

• In a bowl, mix together one egg, 1 cup of grated parmigiano romano, and your chopped parsley, then set aside.

• The pasta should be el dente at the same time that the pancetta is finished coloring. 

• Turn the pan's heat off and spoon in some starchy pasta water to break the frying

• Using tongs, drag el dente cooked past from the pot to the pan, carrying with it more starchy water and toss together

• Add a little bit of the starchy water to the egg mixture to acclimate it to the hot temperature, then pour the mixture into the pan and toss together

• The texture will immediately thicken, so splash in some more starchy pasta water as needed to loosen it up. The texture should be silky.

• Transfer to a serving dish, add a dash more black pepper on top, then garnish with our fresh parsley leaves.