Recipes : Tuscan Carbonara : Food Network

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Tuscan Carbonara
Recipe courtesy Paula Deen, 2007

Ingredients
1 pound spaghetti
Salt
1/2 pound pancetta or bacon, diced
1 medium onion, finely diced
5 large egg yolks
1/4 cup heavy cream
1 cup grated Parmigiano-Reggiano
Freshly ground black pepper

Directions
Cook the spaghetti al dente (firm but not hard), in a

large pot of boiling salted water according to package directions.

Meanwhile, fry the pancetta and onion over medium-low heat in a large, straight
sided skillet until the pancetta is crispy and the onion has softened. Turn the
heat off.

In a medium mixing bowl, whisk together the yolks, cream and grated cheese. When
the spaghetti is ready drain and toss it into the skillet with the pancetta and
onion. Quickly pour the egg mixture over the spaghetti and toss everything
together well to combine. The residual heat from the skillet, onions and spaghetti
will be enough to cook the eggs and make a creamy sauce. Direct heat from the
stovetop will make an overcooked, scrambled egg, lumpy mess. Season the spaghetti
with salt and pepper and serve immediately.

Cook's Note: You can also make this dish using any pasta shape you like. Try
penne, fusilli, shells or cavatappi for a twist on the classic.