Tagliatelle Carbonara

By shauna

Ingredients

• 6 oz. Slab Bacon ( American-Style or Pancetta )
• 2 Med Onion
• 2 Tbsp. Olive Oil
• 11/2 C. Chicken Stock or Broth
• 2 Tbsp. Whipping Cream
• 1 lb. Tagliatelle Pasta ( Fettuccine )
• 2 Egg Yolks, beaten
• 1 C. Freshly Grated Grana Padano Cheese
• Coarsely Ground Black Pepper

Details

Servings 6

Preparation

Step 1

Cut bacon & onions into matchlike sticks. In a lg. skillet, cook bacon in hot oil till crisp. Add onions; cook & stir over med heat till onions are golden. Slowly add stock & cream. Bring to a boil; reduce heat. Simmer, uncovered till slightly thickened, about 10 min. Meanwhile, in a 4-qt. pot, cook pasta in boiling, salted water till al dente, about 6-8 min. Drain pasta; return to pot. Stir in egg yolks. Toss to coat by pulling up pasta & letting it fall back into pot. Stir in bacon mixture. Cook & stir over med heat till mixture begins to thicken, 3-5 min. Stir in half the cheese. Season to taste with pepper. Garnish with remaining cheese. Serve.