David Rossi’s Carbonara Recipe (Copycat)

Step 1

Cook 1 pound pasta until al dente. While that's cooking, in a large pan on medium heat cook 1/2 pound diced pancetta and 1 cup chopped onions in olive oil until pancetta is browned and onions are soft.

Step 2

Combine your cheese then pour half of it with your 4 egg yolks. Beat lightly until combined.

Step 3

At this point your pasta and pancetta should be ready. Drain the pasta (reserve some of the pasta water) and transfer into your pan. Remove from heat.

Step 4

Pour your egg mixture into the pan and toss the pasta until coated. Pour about 1/4 cup pasta water in your pan and continue tossing until you get the creaminess you want. If you need to put more pasta water, do so a little at a time so your pasta doesn't get too runny.

Step 5

Add the rest of your cheese and toss some more. Season with salt and pepper as needed. Serve with chopped parsley.