Pasta Carbonara Recipe

• 1 tablespoon olive oil
• 6 ounces "pancetta"
• 3 whole eggs
• 2 egg yolks
• 1/2 cup grated Pecorino Romano cheese, plus extra for garnish
• 1/4 cup grated Parmigiano-Reggiano cheese
• 1 pound linguine

1. Heat oil in a large frying pan over medium heat. Add pancetta and cook, stirring often, until it is well browned and most of the fat has been rendered. Remove from heat and set aside.
2. Bring a large pot of salted water to a boil. Meanwhile, beat together eggs and yolks in a small bowl. Add cheeses to egg mixture and continue to beat until well combined.
3. Cook pasta according to the package directions. When it’s al dente, drain and reserve about 1/2 cup of the pasta water.
4. Immediately return hot pasta to the pot and stir in egg-cheese mixture, reserved pancetta and pan drippings, and just enough pasta water to make the mixture creamy, about 1/4 to 1/2 cup. Toss with peas and season well with freshly ground black pepper.
5. Place pasta on a warm platter and serve immediately, passing extra grated cheese on the side.
6. Beverage pairing: 2005 Pallavicini Frascati, Italy. Think bright, crisp, and white. A delicate Frascati from the volcanic soils near Rome would be the perfect complement to cut through the richness of this traditional Roman pasta. Composed of varying percentages of Malvasia and Trebbiano, and vinified completely in stainless steel, the 2005 Pallavicini Frascati is an ideal match.