Roman Carbonara

Ingredients:

1/4 lbs Linguine noodles 

3 egg yolks 

1/3 cup parmigiana reggiano grated 

1/3 cup pecorino Romano grated

1 Tbsp black peppercorn

1 lemon zested

1/3 cup pancetta chopped (if you can find it, the more authentic version has guanciale/cured pork cheek) 

Directions: 

1. In large pot, boil salted water for cooking pasta. Cook for 6-8 minutes. 

2. While pasta is cooking, add pancetta to sauté pan and render fat until crispy. Strain and set to side on paper towels.

3. In a metal bowl, add egg yolks, cheese, fresh cracked black peppercorn, lemon zest., and most of the cooked pancetta.

4. Cook pasta until al dente. Strain and add to metal bowl with egg yolks and stir pasta until combined. Swirl pasta with a large fork or tongs and plate in shallow bowl. Garnish with leftover pancetta, lemon zest, and cheese. Enjoy!!