Spaghetti Carbonara

By cacelias

Excellent, fast, easy pasta recipe. Very good with sweet cherry tomatoes. Yum!

Recipe from "The Oprah Magazine Cookbook"

Ingredients

• 2 tablespoons olive oil
• 6 oz. Pancetta (optional)
• 1 small onion, diced
• 1 pound spaghetti
• 2 tablespoon coarse sea salt
• 2 large egg yolks
• 2 tablespoons fresh Italian Parsley, chopped
• 1/3 cup percorino cheese, grated, plus more for garnish
• 1/3 cup heavy cream
• 1/2 teaspoon ground black pepper

Details

Servings 6

Preparation

Step 1

In a large skillet over medium heat, heat olive oil and add pancetta and cook for 5 minutes. Add onion and saute until both onion and pancetta are lightly browned. Remove from heat.

Meanwhile, cook pasta according to the package directions, in boiling water with sea salt.

While pasta cooks, stir together egg yolks, parsley, and 1/3 cup of the cheese. Return pancetta and onion to medium heat; add dream and pepper and bring to a slow simmer.

Strain pasta, reserving 1 1/4 cups of pasta water. Blend 1/4 cup of pasta water with yolk mixture, then stir into pancetta cream sauce. Add 1/2 to 3/4 cup of more pasta water and simmer sauce until bubbling and slightly thickened, about 1 minute.

Return pasta to the pot and toss with sauce. add more pasta water, if necessary, to make sauce creamy. Serve with additional grated cheese on the side, if desired.