I try to portion this out immediately, if not I may eat the entire bowl. Standing.
1 pack of any gluten free pasta
1/4 LB or 10-12 slices of thin pancetta from the deli counter
2 garlic cloves chopped
3 organic eggs
2/3 cups of freshly grated Parmigiano Reggiano cheese
1/4 cup fresh Italian parsley finely chopped
JF Universal Salt to taste
Cook the pasta to Al Dente following the package directions
While the pasta is cooking, pan fry the pancetta in a large skillet until crispy. Remove from the pan and drain on paper towels.
Sauté the garlic in the pancetta fat on a medium heat making sure not to burn the garlic
Whisk the 3 eggs in a small bowl
Add the grated cheese to the egg and create a slurry by mixing together
Drain the pasta reserving 1/4 cup pasta water.
In a large bowl combine the hot pasta, pasta water, and the egg / cheese mixture. Mix well. The hot pasta will cook the egg and melt the cheese.
Crumble the pancetta into pasta and add the fresh parsley. Mix to combine.
Add fresh black paper and salt to taste.
Add extra cheese and parsley to taste.
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