Penne Carbonara Name: Christine Moulton Base: Fort Stewart Recipe: Ingredients: 1 pound pancetta, diced into 1-inch cubes... Salt & fresh ground pepper to taste... 6 eggs, at room temperature... 1/2 cup heavy cream, at room temperature....1 1/4 cup freshly grated parmesan cheese...1 pound dried penne....4 tablespoons chopped fresh parsley leaves...Heat a large saute pan, until hot. Add pancetta and saute till golden brown and crispy, about 5 mins. Season with black pepper and remove pan from heat....In a medium bowl, beat eggs and cream. Season with salt and pepper. Stir in parmesan, reserve 2 tablespoons for garnish....In a large pot, boil 6 Quarts of salted water. Add pasta and cook until al-dente, about 8 to 10 mins. Drain pasta, BUT DO NOT RINSE....need extra starch so the sauce sticks to the pasta. While the pasta is still hot, return it back to the pan. Add the browned pancetta and mix well. Add the cream mixture and coat the pasta completely. important to work quickly while the pasta is still warm so that the cream mixture will cook, but not curdle. Add remaining parmesan and chopped parsley....ENJOY!!!!