SPAGHETTI CARBONARA · Apr 12, 05:00 PM by Michele Roper
Sunset
2 eggs (or 1/2 cup pasteurized eggs)
3 oz. parmesan cheese
1/2 cup loosely packed parsely leaves
1/4 tsp. black pepper
1/4 lb. pancetta or bacon
2 cloves garlic
1/4 tsp. red chile flakes
3 tbsp. olive oil
1/2 cup vegetable broth
1 tbsp salt
1 lb spaghetti
Put a large pot of water to boil. Meanwhile crack eggs into a large bowl and beat lightly. Add 1/2 cup cheese to eggs. Finely chop parsley and add to eggs. Add pepper and whisk to combine well. Set aside.
Cut bacon into 1/4 in think slices, peel and chop garlic, and set both aside. Heat olive oil in a small frying pan over medium high heat. Add bacon and cook, stirring occasionally, until it starts to brown. Add garlic and red chile flakes and cook, stirring until fragrant, about 1 minute. Add broth and cook until liquid is reduced by about half. Remove from heat and set aside.
When water boils, add salt and spaghetti. Boil pasta until it is tender to the bite. Drain well and immediately pour pasta into bowl with egg mixture. Toss to thoroughly coat pasta with egg mixture. Pour bacon mixture on top of pasta and toss to combine thoroughly. Sprinkle with remaining cheese and pepper to taste.
