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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.

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Copyright 2006 Television Food Network, G.P., All Rights Reserved

 


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.

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Copyright 2006 Television Food Network, G.P., All Rights Reserved