You can now find pancetta—Italian bacon—at many supermarkets, most often at the deli counter. Ask for it to be sliced 1/4-inch thick. Note: The eggs in this dish are heated enough to thicken them, but they don’t get hot enough to kill any salmonella on the slim chance that the eggs are contaminated. Judge for yourself if this dish is safe for you or the people you are serving.
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Have been fixing Pasta Carbonara like this for decades. Except I fix the peas on the side and add pasta to bacon/pancetta, then into tempered eggs. Temper eggs with hot pasta water, ~1/4 cup, while whisking to prevent scrambling.Black pepper and dried basil is also a nice combination for a peppery bite.
Recipe seems simple, but the eggs cooked and added an odd texture. Next time I would pay close attention to the instructions "room temperature eggs" and I'd add some scallions and a tad of garlic. Maybe that will bring the recipe to its fullness. May not be the recipe, but the human which was the difficulty.
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