Carbonara

By tmhongkham

Chef Fabio

Ingredients

• 1/2 lb. spaghetti
• 6 oz. pancetta, cubed
• 1/2 cup finely diced onion
• 2 tbsp. butter
• 1 cup chicken stock
• 1 tsp. black pepper
• 4 egg yolks
• 2 tbsp. heavy cream
• 1 cup Parmesan cheese, grated
• additional cracked black pepper, to taste

Preparation

Step 1

Cook the spaghetti in boiling salted water al dente: disregard the package directions, or your pasta will be overcooked.

Meanwhile in a large sauté pan over medium heat, crisp pancetta and onion in the butter.
Add the pasta to the pancetta and onion, then add chicken stock and black pepper.

Bring the mixture to a boil.

Mix egg yolk and heavy cream together in a small bowl.

When the sauce is almost reduced, remove from the fire and add egg mixture to the pasta.
Mix constantly until the sauce is thickened, then finish with Parmesan cheese and pepper.