Pasta Carbonara For 2

Pasta Carbonara for 2

3 Slices Pancetta (about an 1/8” thick—you can substitute bacon, but it won’t taste the same)

½ clove garlic, minced

¼ C fresh Chives, minced (3 T dried)

2 Eggs

2 T heavy cream, divided

¼ C grated fresh parmesan (Please, please, please don’t use the stuff in the green can.)

4 oz COOKED pasta (Which ever you have or prefer)

Salt and Pepper to taste

1. Using medium heat and a heavy bottomed frying pan brown the Pancetta . Remove the pancetta from the pan and let it cool slightly, then cut or crumble it. (Your choice—just don’t leave it whole.)

2. Add the garlic to the pan and cook till golden.  Put the pancetta back into the pan.

3. In a separate bowl, combine the eggs, 1 T of cream and the chives.

4. When the garlic is cooked, add the cooked pasta. Immediately add the remaining cream and toss until the pasta is coated.

5. Add the Egg/Cream mixture to the pan and QUICKLY toss with the pasta until the eggs are cooked through—about a minute (Sometimes more. It depends on the size of your pan) Remove the pan from the heat.

6. Add the Parmesan and toss together. Taste it, you may not need the salt and pepper. Serve right away! This is not a dish that will hold well.