Spaghetti Alla Carbonara
- 1 Lb Spaghetti
- 6 Oz Pancetta diced
- 1 Small Onion diced
- 2 Cloves Garlic minced
- 1 Tbsp Olive Oil
- 3 Egg Yolks
- 3/4 Cup Heavy Cream
- 3/4 Cup Parmesan-Reggiano grated
- 1/2 Tsp Salt
- 3/4 Tsp Fresh Cracked Black Pepper
Cook pasta according to package directions. Remember to always salt your water and don't add the pasta until water is boiling.
Meanwhile combine egg yolks, cream, parmesan, pepper, salt and set aside.
In a large skillet over medium heat cook the pancetta with the olive oil until crispy.
Add the onion to the pancetta and cook until onion is soft, then follow with the garlic and cook for 60 seconds and turn off heat.
Add cooked wet pasta to the pancetta mixture, followed with the egg mixture combine until smooth and creamy. Serve immediately and enjoy!
You can substitute the pancetta for bacon, just remember you will need a lot less olive oil if any because bacon renders more of fat.