Bring a large pot of salted water to a boil. In a saucepan, cook the diced bacon or pancetta until crispy.In a large bowl, add the carbonara sauce and loosen it with a tablespoon of hot pasta water.Cook the pasta until al dente, drain, and add it to the bowl with the sauce. Toss well to coat evenly, then drizzle with extra virgin olive oil.Top with the crispy bacon, freshly ground black pepper, and grated Parmigiano Reggiano.
Perfect pairing: a round, full-bodied red wine.
Products from the recipe:
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