Spaghetti Carbonara

A Legacy in the Kitchen

Heather’s Spaghetti Carbonara, serves 4

4 egg yolks
1/3 cup heavy cream
½ cup finely shredded parmesan
3 tbsp olive oil
¾ lb pancetta (you can substitute 1lb bacon like I did for years)
¾ lb spaghetti

In a medium sized bowl, beat the egg yolks and add the heavy cream, parmesan and pepper.  Set aside.  Heat the olive oil in a large skillet.  Slice the pancetta into 1 ½ “ pieces and add it to the pan.  Cook, stirring to coat the pancetta and making sure it cooks evenly.  Bring a pot of water to boil and add spaghetti.  Cook the pasta al denta and drain.  When the pancetta is firm but not too crispy, drain all but a few tbsp of oil/grease and add the pasta.  Working quickly, mix the pancetta and spaghetti together.  Pour the egg mixture over the top and mix again.  Serve immediately.

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