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  • Carbonara is light, silky and so delicious. This recipe is perfect if you’re on a time crunch or want a simple but yummy dish and with only a few ingredients, anyone can make this! Pair this dish with a glass or two of Pinot Grigio and you’ve got yourself a lovely meal – perfect for the summer.

    Carbonara Pasta

    • 1 tbsp olive oil
    • ½ pound pancetta, diced (thick-cut bacon works as well)
    • 2 garlic cloves, minced
    • 3 whole eggs
    • 1 cup pecorino cheese, grated (parmesan works too)
    • 1 pound spaghetti
    • Salt and pepper to season
    1. Add a pot of water to stove to boil and add in a generous amount of salt
    2. While water is heating up, heat olive oil in a pan over medium heat. Add the pancetta or bacon and cook until crispy. Add the garlic and cook for 1 minute before turning off the heat and transferring to a bowl.
    3. In a small bowl, beat the eggs and add half the cheese.
    4. Once the water is boiled, add your pasta and cook uncovered at a rolling boil.
    5. When pasta is al dente, transfer to the bowl with bacon and garlic, ensuring pasta is dripping wet. Reserve some pasta water.
    6. Toss the pasta, bacon, and garlic to combine and let cool just enough for when the egg is added it won’t curdle.
    7. Once pasta isn’t steaming hot, add the eggs and cheese mixture tossing quickly to combine. Add salt and pepper to taste and pasta water to keep the noodles moist.
    8. Serve with the rest of the cheese and enjoy!

    Tiegan Ford is the Marketing Coordinator at Paired, with an interest in design as well. As a novice wine drinker, she enjoys learning about wine, what foods to pair with different wines, and tasting notes to further expand her knowledge and enhance her wine tasting experience.

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