Thursday, January 13, 2011

Spaghetti Carbonara

1 lb Spaghetti
2 large egg yolks
1/2 cup heavy cream
6 ounces pancetta diced OR equal amount bacon diced
1 cup Parmesan cheese

Place a large point of water on the stove and bring to a boil.

Heat the pancetta or bacon in a skillet until crispy.

Place egg yolks in a small bowl and whisk well.

Once the pancetta or bacon is done drain,transfer to a bowl until needed.

Once water comes to a boil add pasta and cook per package directions.

While the pasta is cooking heat the heavy cream in the pan which was used for the pancetta/bacon, heat. Add the egg yolks slowly and mix well. Then add the cheese.

Drain pasta, place sauce over it and toss to coat.


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