Spaghetti alla Carbonara
Carbonara is quick weeknight meal. So easy to make, but so full of flavor. Grated Locatelli melts perfectly, making a lusciously creamy and savory sauce.
- 1 pound Spaghetti pasta
- 1 cup Pancetta chopped into cubes
- 3 Eggs
- 1/2 cup Locatelli Pecorino Romano Cheese grated
- 1 tbsp Extra Virgin Olive Oil
- Black pepper freshly ground
Sauté pancetta slowly in a large pan.
Cook the rigatoni pasta in salted water until al dente. While the pasta is cooking, mix the eggs and grated Locatelli Pecorino Romano Cheese in a bowl with a pinch of salt and black pepper.
Add this mixture to the sauté pan and toss in the drained rigatoni. Serve immediately.