Carbonara

By Zopmama

Ingredients

• 1/4 lb. pancetta, thinly sliced
• 2 T. olive oil
• 1 T. unsalted butter
• 3 garlic cloves, crushed and peeled
• 1 t. red chile pepper flakes
• 4 egg yolks
• 1/4 cp. cream
• 1/4 cp. freshly grated Pecorino Romano Cheese
• 1/2 cp. freshly grated Parmesanio Regginio cheese
• Freshly ground black pepper
• Finely chopped Italian Parseley
• 1 lb. spaghetti, fetticine, fussili, etc... (cooked while making sauce)

Preparation

Step 1

Cut the pancetta into thin strips. Combine oil, butter, garlic, red chile pepper and pancetta. Saute over low heat until the pancetta renders its fat. Take off heat and remove garlic cloves.

While pasta is cooking; lightly beat the egg yolks and combine them with the cream, grated cheeses, pancetta and its fat. Do this very quickly with a whisk to avoid scrambled eggs. Add cooked, drained pasta to eggs mixture. Toss and serve immediately with a sprinkle of black pepper and parsley.