In this edition of Burb Cooks, Chef Simone Calonaci of Gypsy Saloon in West Conshohocken shows us how to make a simple, yet delicious, Pasta Carbonara with Pancetta.
- 8 ounces spaghetti
- ⅓ cup Pecorino Romano cheese
- 3 ounces of pancetta, chopped
- One egg, mixed
- Extra virgin olive oil
- Black Pepperi
Bring a large pot of water to a rolling boil. Season well with salt. Add spaghetti into boiling water, and cook the pasta until aldente, about 8 to 10 minutes.
Add generous olive oil to a non-stick skillet and bring to medium. Add in chopped pancetta and season with black pepper. Sautee for 3-4 minutes.
Using tongs, move the cooked pasta from the boiling water into the skillet with the pancetta. Stir for an additional minute. Remove from heat.
Wait 20 seconds once removed from heat and pour in one mixed egg (egg should not scramble). Keep tossing until the sauce thickens, if necessary, add more pasta water until you get desired consistency.
Season with pepper, and serve!
Special Thanks: Chef Simone, Gypsy Saloon, Kynetic