Chitarra Alla Carbonara Recipe

Time30m

Serves4

pancetta, Conestoga Farms yolk, black pepper, pecorino

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Ingredients

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1
Cook the Pasta
Bring a large pot of salted water to a boil. Add the chitarra pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water and then drain the pasta.
2
Prepare the Sauce
In a large skillet, cook the diced pancetta over medium heat until crispy. Remove from heat and set aside.
3
Combine Ingredients
In a bowl, whisk together the egg yolks and grated Pecorino Romano cheese until well combined. Slowly add the reserved pasta water, a little at a time, to create a creamy sauce.
4
Mix Everything Together
Add the hot cooked pasta to the skillet with pancetta and toss to combine. Remove from heat and quickly stir in the egg yolk mixture, ensuring the heat of the pasta cooks the yolks without scrambling them. Add black pepper to taste.

5
Serve
Plate the pasta and garnish with additional grated Pecorino Romano cheese and more freshly ground black pepper if desired.