Classic Carbonara
Diced Pancetta

Diced Pancetta

The secret to our pancetta is in the preparation. We rub each ham with spices, then marinate and age it for a one-of-a-kind, savory-sweet flavor. Diced in a 2lb format.

Diced Pancetta

Diced Pancetta

Our diced pancetta makes for a quick and easy way to add a little “Italian bacon” to any recipe! A few minutes in the frying pan and you’re ready to top any salad or soup, or try adding it to any of your favorite dishes for a little extra flavor.

Uncured Diced Pancetta

Uncured Diced Pancetta

Our diced pancetta makes for a quick and easy way to add a little “Italian bacon” to any recipe! A few minutes in the frying pan and you’re ready to top any salad or soup, or try adding it to any of your favorite dishes for a little extra flavor.

Classic Carbonara

Servings: 4

Course: Main Course


Ingredients

12 oz spaghetti

2 pkg (4 oz each) Fiorucci Diced Pancetta

2 cloves garlic, minced

6 eggs

1 cup grated Parmesan cheese, divided

1/4 tsp cracked pepper (approx.)

1 1/2 cups fresh or frozen peas, thawed

2 tbsp chopped fresh parsley

Directions

Cook spaghetti in large pot of salted boiling water for 8 to 10 minutes, or until al dente. Drain and reserve 1/2 cup pasta water.

 

Meanwhile, cook pancetta in large skillet set over medium high heat for 7 to 8 minutes or until crisp. Add garlic and cook for 1 minute; add pasta to skillet.

 

Meanwhile, whisk together eggs, 3/4 cup Parmesan cheese and 1/4 tsp pepper; stir into pasta along with peas. Toss for about 30 seconds or until pasta is coated and eggs are slightly set. Stir in reserved pasta water.

 

Sprinkle with remaining Parmesan cheese and parsley; season with pepper to taste. Serve immediately.