What better way to prepare for Italy than making pasta? We’re still thinking about this carbonara because it was THAT good… Also, please give us all the tips on leaving your dog behind because that is something we’re really not looking forward to 😂 RECIPE: - 110g pancetta, cubed (ideally you would use guanciale, but pancetta is a lot easier to come by) - 3 egg yolks - 30g Parmesan - 250g spaghetti - salt and pepper 1. Heat a saucepan over medium-high heat and add the pancetta (no need to add any oil to the pan). Cook the pancetta, stirring every so often, until the pancetta is golden and crispy. Transfer the pancetta to a bowl, but make sure to keep the leftover fat from the pan. 2. In a large bowl, whisk together the egg yolks, Parmesan, and the fat from the pan. Season with black pepper. Set aside. 3. Boil your pasta as per the package instructions. Using tongs, remove the pasta from the water but keep the pasta water in the pot. 4. Using the same pan you used to cook the pancetta, add the pasta to the pan. Put the pan over the pot you used to cook the pasta, then pour in the egg mixture to the pasta, making sure to constantly mix. Once the mixture has thickened, add the pancetta. You may need to add a splash of the pasta water to loosen it up a bit. 5. Top with grated Parmesan and more black pepper! #carbonara #pasta #seasonalcooking #cooking #homecooking #Foodie - @food___room