Spaghetti Carbonara

Ingredients

• 1 pound spaghetti
• 4 ounces pancetta, diced
• 1/2 cup heavy cream
• 2 egg yolks
• 1/2 cup grated Parmesan cheese
• Salt and pepper, to taste

Directions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the spaghetti and cook until al dente, about 8 minutes.
3. Meanwhile, heat a large skillet over medium-high heat and add the pancetta. Cook, stirring occasionally, until the pancetta is golden brown and crispy, about 8 minutes.
4. In a small bowl, whisk together the heavy cream and egg yolks. Set aside.
5. Drain the spaghetti and add it to the skillet with the pancetta. Stir to combine and cook for 1 minute.
6. Reduce the heat to low and add the cream and egg mixture. Stir until the sauce is thickened and creamy, about 2 minutes.
7. Add the Parmesan cheese and season with salt and pepper, to taste.
8. Serve the spaghetti carbonara hot.

Interesting Facts

• Spaghetti carbonara is believed to have originated in Rome.
• The name “carbonara” comes from the Italian word “carbonaro”, which means “charcoal burner”.
• The dish is traditionally made with spaghetti, but other types of pasta can also be used.