Serves 4-6
Ingredients for Carbonara
8oz pancetta, 1/4" dice
2 ea. eggs, whole
2oz parmesan
1 pound angel hair pasta, capellini
Cracked pepper
Ingredients for Greens
8-10oz Mixed greens
1 ea. shallot, minced
1 tsp. dijon mustard
1/4 cup red wine vinegar
Instructions for Pasta
In a saute pan, cook pancetta on medium low heat to render the fat. Reserve the fat.
In a medium sized bowl, whip your eggs. Add cooked pancetta to the whipped egg.
Boil Pasta until al dente and then drain. Save a cup or so of your pasta water.
Add hot pasta to egg mixture and work until the eggs form a sauce. Use reserved pasta water to thin the sauce to a desired consistency. Season with salt and freshly cracked pepper. Add grated parmesan.
Instructions for Greens
In your saute pan, add minced shallot and pancetta fat. Cook until shallots are translucent.
Combine mustard and red wine vinegar in a small bowl. Add mustard and vinegar combination to your saute pan, whisking to incorporate. Poor warm vinaigrette over salad greens. Add any remaining grated parmesan to your salad.