#pasta-carbonara

#pasta-carbonara

This version relies on egg yolks, finely grated Parmesan cheese, rendered pancetta fat, and starchy pasta water-nothing more. As the pancetta cooks, its savory, aromatic drippings become the backbone of the dish, while a generous amount of freshly ground black pepper keeps the richness in check. The key is timing. The eggs and cheese are whisked together off heat, then gently tossed with hot pasta until silky and emulsified, never scrambled.

To make Lagasse's family-favorite take on carbonara, boil the pasta until al dente. Throw in the peas for the last couple of minutes so they can cook as well. While that's on, fry off the bacon or pancetta and set aside. There's also time to beat the eggs with some parmesan. Once your prep is done, bring everything together in a warm pan.