Creamy carbonara is made with basic ingredients found in most fridges, which makes it the perfect weeknight meal when you still haven’t made it to the grocery store. Eggs, cheese, and spices are mixed with hot pasta to make a creamy and velvety pasta sauce. Topped with our Vera Cruz chili oil, this pasta dish will get you going back for seconds.
1lb Pici Pasta
5 oz Pancetta or Bacon
2 Eggs plus 3 Egg Yolks, room temperature
1 cup Finely Grated Parmesan, divided
1 Tbsp Parsley, chopped
In a small fry pan over medium high heat cook pancetta until crispy, about 8-10 minutes. Remove from pan and add to a large bowl.
In a medium bowl whisk together eggs, egg yolks, ½ cup parmesan, dipper, and vinegar.
Bring 4 quarts of water to a boil. Season with 1 pasta rock according to package directions. Add pasta and cook to package directions. Transfer pasta to your large bowl.
Immediately start incorporating your eggs very slowly while constantly stirring your pasta.
Toss pasta with remaining parmesan cheese.
Top pasta with chili oil and parsley. Serve immediately.