Penne Carbonara

Ingredients

1/2 lb pancetta, diced into 1/4'' cubes

S&P

6 eggs - room temperature

1/2 cup heavy cream - room temp

1 1/4 cup fresh grated parmesan

1 lb mezze penne

3 tablespoons chopped fresh parsley

Directions

Cook pancetta in a large pan until crispy, about 5 minutes. Remove with a slotted spoon to a plate lined with a paper towel.

In a medium bowl whisk the eggs with cream until combined. Season with S&P and stir in 1 cup of the paremesan. Reserve 1/4 cup for garnish and for additional sprinkling at the table.

Cook pasta according to package directions, drain quickly and return to the large pot (don't drain thoroughly). Immediately add the egg cream mixture. Stir to combine and then add the parsley and pancetta.