Paula Deen's Tuscan Carbonara

By debrcovey

Ingredients

• 1 lb. spaghetti
• 1/2 lb. pancetta or bacon, diced
• 1 medium onion, finely diced
• 5 large egg yolks
• 1/4 cup heavy cream
• 1 cup grated Parmigiano-Reggiano cheese
• Salt and freshly ground black pepper

Preparation

Step 1

Cook spaghetti al dente (firm but not hard) according to package directions. Meanwhile, fry pancetta and onion over medium-low heat in large, straight-sided skillet until pancetta is crispy and onion has softened. Turn heat off. In medium bowl, whisk together yolks, cream and grated cheese. When spaghetti is ready, drain and toss it into skillet with pancetta and onion. Quickly pour egg mixture over spaghetti and toss well to combine. Season spaghetti with salt and pepper and serve immediately.