Pasta Un-Carbonara
INGREDIENTS
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6 large, free-range organic eggs
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2 tablespoons finely minced shallot
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1 tablespoon finely minced fresh rosemary
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1 large garlic clove, finely minced
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1/8 teaspoon pimenton (smoked paprika)
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2 cups heavy cream
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1 stick, unsalted butter
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1 1/4 cup freshly grated parmesan-reggiano cheese, plus peeled strips for garnish
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12 ounces guanciale (or thickly sliced pancetta) cut into lardons
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1 pound small shelled pasta (we use Lumachine)
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Finely minced parsley for garnish
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Kosher salt and freshly ground black pepper to taste
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