Carbonara Pasta
Italy
Published method, 7 steps.
Ingredients
- 4 free-range eggs with large yolks
- 3 oz (65 g) fresh Italian pancetta, cubed into ¼–⅜-inch (0.64–0.95 cm) pieces
- 1 sprig of fresh thyme, finely chopped
- ¼ small onion, finely chopped
- The minced zest of ½ a lemon
- Salt to taste
- Pepper to taste
- Grated parmigiano and/or pecorino romano cheese
- 12 oz (340 g) uncooked pasta (e.g. spaghetti or penne)
JIP · CC BY-SA 4.0