Pasta Carbonara with Bacon and Cream

Ingredients:

• 450 g dry penne pasta (feathers)
• 450 g pancetta, cut into 2.5 cm cubes.
• 6 eggs, room temperature
• 0.5 cup heavy cream, room temperature
• 1 and 1/4 tbsp. freshly grated parmesan
• 4 tbsp chopped fresh parsley leaves

Preparation:

1. Heat a large skillet on the stovetop until hot. Add the pancetta and cook until golden and crispy, about 5 minutes. Season with black pepper and remove from the heat.
2. In a medium bowl, whisk the eggs with the cream. Season with salt and pepper. Stir in almost all of the Parmesan cheese, reserving 2 tablespoons for garnish.
3. Bring 6 quarts of salted water to a boil in a large saucepan. Add the pasta and cook until al dente, about 8-10 minutes. Drain the pasta in a colander. Don't rinse; you want to preserve the starchiness of the pasta so it will better absorb the sauce. While the pasta is still hot, return it to the saucepan. Add the toasted pancetta and toss well.
4. Add the cream mixture and coat the pasta completely. It's important to work quickly while the pasta is still hot so the cream mixture cooks but doesn't curdle. Stir in the remaining Parmesan and finely chopped parsley and serve.