Grilled Vegetable Pesto Carbonara
- Cook pasta according to package directions; drain, reserving 1/3 cup cooking liquid. In large bowl, whisk together Parmesan, pesto, eggs and egg yolks; set aside.
- Meanwhile, heat oil in large skillet set over medium heat; cook pancetta for 3 to 4 minutes or until golden brown and crispy around edges. Transfer to paper towel–lined plate.
- Whisk hot cooking liquid into egg mixture; add pasta and pancetta to bowl, tossing to coat well. Sprinkle with parsley.
Tip: Sprinkle with freshly cracked pepper and serve with additional Parmesan cheese if desired.
Cooking Method: Boil
World Cuisine: Italian
Product: Grilled Vegetable Pesto