Italian Food (Cibo Italiano)

Bucatini alla Carbonara

1lb-Bucatini pasta

2-Farm fresh egg yolks

2-Farm fresh egg, whole

1/3-cup heavy cream

1/4lb- pancetta, finely chopped

1/4lb-Parmigiano-Reggiano cheese, grated

1/4lb-Pecorino- Romano cheese, grated (Plus extra for topping)

Freshly ground black pepper, to taste

Cook pasta according to package directions for 'al dente'. Be sure to salt the water adequately, it should be as salty as the sea.

In the meantime, crisp the pancetta in a pan with a teaspoon of olive oil. You want it to be dark brown and crunchy. Set on paper towels to drain and set aside.

Beat the eggs, yolks, cream, and grated cheeses in a bowl. Add freshly ground pepper to your liking. Whisk until well blended. Working quickly, when the pasta is ready, drain the water but leave about 1 cup of the pasta water in the pot with the pasta. Over low heat pour the egg mixture & crisped pancetta over the cooked pasta and stir gently for about 20 seconds. The heat from the pasta will cook the egg. Serve immediately and top with more grated cheese. 

Italian Wine (Vino Italiano) 

"Nero d' Avola" by Abbazia Santa Anastasia, biodynamic and organic red wine from Sicilia, Italy.
(100% Nero d' Avola Varietal)
Fresh nose with flowers and raspberries. A clean tasting wine that is completely unique in its smooth but ample taste and body, contains abundant flavors of fruit, berries, nuts, and spices, well balanced with nice tannins and a smooth long finish. In part becuse of its organic nature it is very pleasant, interesting and unique. Varietal Nero d' Avola 100%

Italian wine and food pairing compliments of WineItaliano.com, original recipe by Maria Nappi
Bon Appetito!!!