Pasta Time! A Deconstructed Carbonara Recipe

1. Cook the pancetta in a medium skillet over medium heat, stirring occasionally, until browned and crisp, 8–10 minutes.
2. Add the butter to the skillet and keep warm over the lowest heat. Bring a medium saucepan of salted water to a boil over high heat.
3. Add the vinegar and reduce the heat to medium-low to maintain a gentle simmer.
4. Crack the eggs into 4 small cups. Give the water a good circular stir, then tip 1 egg at a time into the center of the swirling water. Simmer the eggs until the whites are white and the yolks remain soft, about 3 minutes. Transfer the eggs with a slotted spoon to a clean dishcloth to drain.
5. Cook the sheets of pasta in a medium pot of salted boiling water over medium-high heat until just tender, 2–3 minutes. Using a slotted spatula, divide the pasta between 2 warm plates, letting most of the water drain off before spreading the sheets out on the plates.
6. Put 2 poached eggs on top of the pasta on each plate, then spoon the pancetta and butter over the top of each. Season with a little salt and lots of pepper. Serve with shaved pecorino.

Try out these other Italian pasta recipes on Food Republic:

• Roman-Style Rigatoni Alla Gricia Recipe
• Roman-Style Spaghetti Alla Carbonara
• Fettuccine Alfredo Recipe