posted by Nikki 04-11-102 9:55 AM
Spaghetti alla Carbonara
1/4 cup olive oil
1 tb unsalted butter
1 medium yellow onion, peeled and minced
4 oz pancetta (or prosciutto), diced
3 large egg yolks, room temperature
1/2 cup heavy cream, room temperature
1/2 cup grated Parmigiano Reggiano cheese, room temperature
1 pound spaghetti
Freshly ground black pepper to taste
Heat oil and butter in a large saute, pan over medium heat. Add onion and pancetta, and cook until the pancetta is slightly crisp. Remove from heat and set aside.
In a bowl, whisk the egg yolks, cream, and cheese.
In a large pot of rapidly boiling salted water, cook the pasta until al dente. Drain and return to the pot. Add the cooked onion and pancetta to the pot, and stir over high heat until the pasta is coated. Remove the pasta from the heat, and add the egg, cheese, and cream mixture. Toss until pasta is coated. Season with fresh ground pepper, and serve immediately.
SERVES 4 AS A MAIN COURSE
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