DOMENICO'S FAMOUS PASTA CARBONARA RECIPE

If you've been to La Rocca Mia House B&B, then you most likely have tried Domenico's Pasta Carbonara!. 
It's so simple to make with little time and effort.

• 100g pancetta or bacon
• 50g pecorino cheese
• 50g parmesan
• 1 large egg per person
• 350g penne pasta or rigatoni pasta
• a quarter of a red onion finely chopped
• 50g unsalted butter
• sea salt
• 2 cloves of garlic (optional)

METHOD

1. Put a large pot of water on to boil.
2. Chop the 100g pancetta into small pieces, set aside.  Grate 50g pecorino cheese and 50g parmesan and mix the cheeses together.
3. Beat the eggs in a bowl. Set everything aside.
4. Add 1 tsp of course sea salt to the boiling water, add 350g of penne or rigatoni pasta when the water comes back to the boil, cook at a constant simmer, covered, for 10 minutes or until al dente (just cooked).
5. While the pasta is cooking, fry the pancetta with the onion. If you like garlic, put it in now.
6. Leave to cook on medium heat until the pancetta is golden and crisp. 
7. Keep the heat under the pancetta on low. When the pasta is ready, lift it from the water and put it in the frying pan with the pancetta. Don’t worry if a little water drops in the pan as well (you want this to happen) and don’t throw the pasta water away yet.
8. Mix the cheese in with the eggs.
9. Take the pan of pasta and pancetta off the heat. Now quickly pour in the eggs and cheese. Toss the pasta with the egg mixture, which thickens but doesn’t scramble, until everything is coated.
10. Add extra pasta cooking water to keep it saucy (several tablespoons should do it). You don’t want it wet, just moist. Season with a little salt, if needed.
11. Serve immediately with a little sprinkling of the remaining cheese, fresh thyme and a grating of black pepper. 

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