Ingredients:
1 tablespoon olive oil
10 ounces pancetta, cut into 1/2-inch dice
1 lb spaghetti
1 cup heavy cream
4 large egg yolks
2 cups parmesan cheese, grated ( 5 oz.)
1 teaspoon salt
1/4 teaspoon black pepper
Directions:
Bring a large saucepan of water to a boil.
In a heavy medium skillet over medium heat add the olive oil and pancetta and cook until pancetta is browned – 3-4 minute Remove from skillet and keep warm.
Cook spaghetti in boiling water until al dente, about 8 minute.
While spaghetti is cooking, whisk cream, egg yolks, Parmesan cheese, salt and pepper in a medium bowl until well combined.
Drain pasta, and return to saucepan. Immediately stir in egg/cheese mixture until well combined.
Add warm pancetta and fat from pan. Toss well.
Thin sauce with additional cream, if necessary. Serve immediately with more Parmesan cheese as a garnish.
Servings: 6
Time preparation: 20 min.
Time total: 35 min.