Pasta Carbonara, by far, is my favorite pasta dish. But I’ve always been a bit intimidated in making it at home for fear of not setting the eggy sauce correctly. So, every chance I get, while in a traditional Italian restaurant in San Francisco, or Italy 😉 – I order the dish – leaving the bountiful flavors in the hands of the chef.

But, in light of our situation, and my fear of order take-out right now, I am attempting to make this dish for our Friday night dinner following this easy recipe.

Ingredients and Step-by-Step: Go here 

• 3 Tbsp. kosher salt, plus more
• 4 oz. guanciale (salt-cured pork jowl), pancetta (Italian bacon), or bacon
• 2 oz. Parmesan
• 4 large egg yolks
• 2 large eggs
• Freshly ground black pepper
• 2 Tbsp. extra-virgin olive oil
• 1 lb. spaghetti, bucatini, or rigatoni  {more}

https://www.bonappetit.com/recipe/simple-carbonara  - step-by-step video

For Dessert: Panna Cota 

This recipe of Lemony Panna Cota, with Blackberry or in my household, raspberry sauceessert – Panna Cota