This Mary Ann Esposito recipe changed my life. Okay, I know that sounds melodramatic but I really do mean it. With only Gene and I to cook for, no matter how many times we vow to not order out and to not succumb to the convenience of processed foods, the fact is there are nights when cooking seems too big of a chore for either of us. This recipe is our salvation. FIVE ingredients and they are all things we keep in our pantry/fridge: pasta, parmesan cheese, eggs, olive oil, and pancetta (or bacon, which I keep cooked up, crumbled, and in the freezer for uses such as this).
The entire meal takes five minutes longer than the time it takes to cook the pasta, and voila, it's eatin' time!
And to make this deal even sweeter? Because the sauce is made by the eggs and cheese, it's not even the caloric downfall that fast food Italian restaurants' versions are when they use Alfredo sauce. This is the real deal Carbonara and it's delicious without being stomach-achingly heavy.