Eggs over pasta

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Several years ago (nearly 14 to be exact), my husband and I made our first trip to Italy together. A few months earlier, we had been in Paris on our honeymoon, and when we ran into a priest at the Louve who had been in school with my younger sister, we decided to take him up on his offer to show us around the Vatican where he was finishing up his studies.

It was a marvelous trip. We stayed in an apartment near the Vatican and worked our way around the city by foot, bus and train. The food was pretty spectacular but I was unaccustomed to the various courses and until we dined out with Father Brian, we stuck to our American style of eating of just one course per meal.

Father Brian was surprised and explained that the norm was to order several courses. The restaurant we chose that night was in Campo de Fiori, a wonderful square in the heart of Rome, that was called La Carbonara. The first course that night was pasta and I decided to go with carbonara, the dish the restaurant was named for. It was love at first bite!

When I returned home, I made it my mission to track down a recipe that would approximate the dish and it’s still a staple in our household all these years later. It is quick, easy and calls for just a few ingredients: pasta, eggs, grated parmesan, diced pancetta, chicken broth and red pepper flakes. There are never any leftovers.

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