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Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1/2 lb. bacon, cut into 1/2 inch pieces (or pancetta)
- 4 egg yokes
- 1/3 cup whipping cream
- 1/3 cup freshly grated Parmesan cheese
- Salt and freshly ground black pepper to taste
- 1 lb. spaghetti
- Additional Parmesan cheese
Preparation
Step 1
Melt butter with olive oil in small saucepan. When butter foams, add pnacetta. Sauté over medium heat til lightly colored. Keep warm. Beat egg yokes in a large shallow serving dish. Beat in cream, 1/3 cup Parmesan and salt & pepper. Fill a very large saucepan two-third full with salted water & bring to boil. Add spaghetti. Bring water back to a boil and cook spaghetti uncovered til tender, but firm to your bite, 8-10 min. Drain spaghetti and place in dish with egg yoke mixture. Toss quickly. Add sautéd pancetta and toss gently until mixed. Serve immediately with additional Parmesan.