Antonietta’s crazy fast pasta carbonara.

I grew up in Northern Italy in a very blue-collar home where I learned a lot of my cooking skills. At one point in my life, I was lucky enough to remember my Great Grandmother, my Grandmother, and my Mother all crammed in a small kitchen cooking up a storm.

Oddly enough my mother didn’t like being in the kitchen, and recently I learned she never really liked cooking at all either, which is why I learned how to make Antonietta’s crazy fast pasta dishes. This pasta dish is still my favorite and my children's favorite now as well.

COOK THE PASTA

Add to a pot of water:

However much pasta you want to make - usually, I will make a full package

Add lots and lots of salt and several drops of olive oil to the water

Bring water to a boil

Once the water is boiling put the pasta in the boiling water

Add a 1/2 a package of frozen peas to the pasta in the boiling water

MAKE THE SAUCE

In a separate bowl mix the following ingredients

1/2 stick of butter melted

2 egg yellows only

Lots of grated Parmigiano, enough that when the 3 ingredients are thoroughly mixed you end up with a thick paste

THAT’S IT!

That’s all there is to it! When the pasta is ready (please, al dente) pour the boiling hot pasta in the bowl and gently mix the hot pasta until the sauce is thoroughly covering all the pasta. The heat of the pasta will cook the egg.

Serve with more Parmigiano and fresh parsley if possible.

Optionally: if available you can add bacon, pancetta, or fried ham to the sauce.