Italian Spaghetti Carbonara
1 C. pancetta, cut into julienne strips
4 egg yolks
1/2 C. heavy cream
Freshly ground black pepper
8 oz. spaghetti pasta
1 C. parmesan cheese, grated
In a large saut&eacue; pan, cook pancetta over a medium flame to render the fat and crisp the pancetta. Set aside pan with pancetta.
Beat the egg yolks with the cream and black pepper.
In a large pot of boiling salted water, cook the pasta and drain in a colander. Do not rinse the pasta, which will cause it to lose its flavor and starch.
Immediately add the pasta to the pancetta in the sauté pan and pour in the cream mixture.
Stir over medium heat for one minute. Add the grated Parmesan and toss to coat the pasta. Check for seasoning. Top with more Parmesan if you desire.
Serves 4.