Pasta Carbonara

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This is a recipe I got from the book ‘Italian Country Cooking - The secrets of Cucina Povera’ by Loukie Werle. I’ve had this recipe since 2008 and it’s really delicious as well as easy and quick to make. Note, I’ve substituted Red Chillies with Red Bell Pepper.

Ingredients

  1. Large Fresh Eggs - 2
  2. Grated Parmesan Cheese - 2/3 Cup
  3. Red Bell Pepper - 1
  4. Olive Oil - 1/3 Cup
  5. Garlic - 2 Large Cloves
  6. Pancetta - 1/4 Lb
  7. Spaghetti - 1 Lb

Directions

  1. Start Boiling water for Pasta
  2. Combine the eggs and parmesan in a bow and whisk until smooth
  3. Cook the Pancetta on a frying pan in low heat until it starts to loose its fat
  4. Add oil, garlic, red bell pepper into the pan and cook over low heat
  5. Add Pasta when Pancetta mix is about to get done
  6. Drain the pasta and put it back in the warm pot and add the mixes on #2 and #4
  7. Toss the pasta with the mix and keep warm in oven or microwave for 20 minutes
  8. Add copious amounts of grinded fresh black pepper upon serving