directions
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1
Melt 2 tablespoons butter in a skillet, add the pancetta, and saute for about 2 minutes
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2
Meanwhile, generously grease a large serving bowl with butter and coat it with the black pepper and set it aside
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3
Remove pancetta from the heat and keep warm
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4
In a medium-size bowl, beat the eggs with the half and half and salt
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5
Add to the pancetta and cook over medium heat, stirring, until eggs begin to thicken slightly
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6
Stir in chives
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7
Slowly add the egg mixture to hot pasta, tossing continu- ously
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8
Pour immediately into the pepper-coated serving bowl
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9
Add cheese, and mix well
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10
Serves 4.
Carbonara Sauce
ingredients
- 4 tablespoons butter
- 1-1/2 teaspoons coarsely ground black pepper
- 1/4 pound pancetta or Canadian bacon, cut in slivers
- 4 eggs
- 3 tablespoons half and half
- salt to taste
- 1 cup grated Pecorino Romano or Parmesan cheese
- 1 tablespoon chopped fresh chives