Tuscan Carbonara
Serves 4
Recipe By: Paula Deen
1 pounds spaghetti
Salt
1/2 pounds pancetta or bacon -- diced
1mediumonion -- finely diced
5largeegg yolks
1/4 cup heavy cream
1 cup grated Parmigiano-Reggiano
Freshly ground black pepper
Cook the spaghetti al dente (firm but not hard), in a large pot of boiling salted
water according to package directions. Meanwhile, fry the pancetta and onion over
medium-low heat in a large, straight sided skillet until the pancetta is crispy and
the onion has softened. Turn the heat off. In a medium mixing bowl, whisk together
the yolks, cream and grated cheese. When the spaghetti is ready drain and toss it
into the skillet with the pancetta and onion. Quickly pour the egg mixture over
the spaghetti and toss everything together well to combine. The residual heat from
the skillet, onions and spaghetti will be enough to cook the eggs and make a creamy
sauce. Direct heat from the stovetop will make an overcooked, scrambled egg, lumpy
mess. Season the spaghetti with salt and pepper and serve immediately.
Cook's Note: You can also make this dish using any pasta shape you
like. Try penne, fusilli, shells or cavatappi for a twist on the
classic.
Prep Time: 5 minutes
Cook Time: 25 minutes
Yield: 4 servings
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