Spaghetti With Bacon & Egg Sauce
|Olive oil||1 Tablespoon|
|Pancetta||1⁄2 Pound, cut into 4 or 5 slices and diced|
|Whipping cream||1⁄3 Cup (5.33 tbs)|
|Finely grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
|Freshly ground pepper||To Taste|
|Parmesan cheese||4 Tablespoon (Additional)|
Melt butter with oil in a small saucepan.
When butter foams, add pancetta.
Saute over medium heat until lightly colored.
Beat egg yolks in a large shallow serving dish.
Beat in cream, 1/3 cup Parmesan cheese and salt and pepper.
This dish should be quite peppery.
Fill a very large saucepan two-thirds full with salted water.
Bring water to a boil.
Bring water back to a boil and cook spaghetti uncovered until tender but firm to the bite, 8 to 10 minutes.
Drain spaghetti and place in dish with egg yolk mixture.
Add sauteed pancetta and toss gently until mixed.