Our trip to Italy was absolutely amazing! I will go into more details and marketing related highlights in a separate blog, but for now I wanted to share a recipe :)

Carbonara pasta. Eggy, cheesy, creamy, bacony goodness that between my husband and I we probably had about 8 times while in Italy. Little did I know that this was actually one of the easiest things to make, ever.

Ingredients:

enough spaghetti for 2
4 egg yolks
1.5 cups of fresh grated parmigiano reggiano
1/3 cup of dry white wine
8 oz pancetta
crushed black pepper to taste
fresh parsley for serving

Render the fat off the pancetta and crisp it up. While you are doing this, cook the spaghetti, and in a separate bowl, mix together the egg yolks, a generous amount of crushed black pepper, and about a cup of the parmigiano reggiano.
Once the pancetta is crisp, pour in the white wine and let simmer for awhile, making sure all the browned bits are scraped up. Let the wine reduce a bit.
Once the pasta is cooked, toss it with the wine and pancetta and coat it well.
Turn off the heat and stir in your egg and parmagiano mixture. The ambient heat will cook the egg and develop the creamy, tasty sauce.
Serve with the rest of the parmagiano and the parsley on top.

Voila! Tasty, authentic Italian food in about 15 minutes!