Spaghetti Alla Carbonara(Spaghetti With Bacon And Egg Sauce) - cooking recipe

Ingredients

2 Tbsp. butter
1 Tbsp. olive oil
1/2 lb. pancetta*, cut into 4 to 5 slices and diced
4 egg yolks
1/3 c. whipping cream
1/3 c. freshly grated Parmesan cheese
salt and freshly ground pepper to taste
1 lb. spaghetti

Preparation

Melt butter with oil in a small saucepan.
When butter foams, add pancetta.
Saute over medium heat until lightly colored.
Keep warm.
Beat egg yolks in a large shallow serving dish.
Beat in cream, 1/3 cup Parmesan cheese, salt and pepper.
This dish should be quite peppery.
Fill a very large saucepan 2/3 full with salted water.
Bring water to a boil.
Add spaghetti.
Bring water back to a boil and cook spaghetti, uncovered, until tender but firm to the bite (al dente) 8 to 10 minutes.
Drain spaghetti and place in dish with egg yolk mixture.
Toss quickly.
Add sauteed pancetta and toss gently until mixed.
Serve immediately with additional Parmesan cheese.
Makes 4 to 6 servings.