Carbonara

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Super-rich and smoky, this pasta topper is a winner, one you’ll be asked to make again and again.


Yield 4 servings
Zest Factor Hot
Prep Time 10 minutes
Cook Time  10 minutes

2 teaspoons Olive oil
1 (4-ounce) Package cubed pancetta
4     Garlic cloves, minced
4 eggs, at room temperature (2 whole and 2 egg yolks)
½ cup Heavy cream
1 tablespoon Smoked ghost pepper powder
1 teaspoon ground Cayenne
½ cup grated Pecorino Romano, divided
pepper to taste
Your favorite pasta for serving
chopped parsley for garnish

1. Warm the oil in a skillet over medium-high. Add the pancetta and garlic. Cook for 5 minutes, until the pancetta is lightly browned and crispy.
2. In a mixing bowl, whisk together the eggs, egg yolks, cream, pepper powders, and half the cheese plus a pinch black pepper.
3. Reduce the heat to low and add the pasta and egg mixture. Toss and cook for 5 minutes, until blended. Sprinkle with the remaining cheese and serve garnished with parsley.

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