Summer is made for recipes as short, simple, speedy and satisfying as this.
Clocking in with just seven ingredients, this delicious take on pasta carbonara will have you in and out of the kitchen in under 20 minutes. It varies from traditional carbonara by not incorporating the egg into the cheese sauce with which the pasta is tossed.
Instead, the egg is fried separately then served over pasta that has been tossed with crisped pancetta. When broken over the pasta, the runny yolks create an amazing sauce for the pasta, blending perfectly with the flavors of the Parmesan and pancetta.
Feel a need to add greens to your meal? Serve the whole thing over a bed of arugula, which will wilt slightly from the heat of the other ingredients, as well as soak up any of the egg that drips to the bottom.
Editors Note: AP Food Editor J.M. Hirsch is author of the cookbook High Flavor, Low Labor: Reinventing Weeknight Cooking. Follow him to great eats on Twitter at http://twitter.com/JMHirsch.