Spaghetti Alla Carbonara

1/4 lb. pancetta or bacon
1 small onion, finely diced
1 lb. spaghetti pasta, cooked “al dente,” drained
4 eggs
2 egg yolks
1 cup half & half
pinch of salt
pinch of pepper
1 cup grated Romano cheese
freshly ground pepper
1/4 cup chopped fresh parsley

In large skillet, saute the bacon and onion until soft. Add the pasta to the pan and toss well to coat, cooking about 2 minutes on medium heat. Pasta should be heated through.

In large bowl, beat the eggs, egg yolks, half and half, salt , pepper and cheese. When ready to serve, place hot pasta in bowl with egg mixture. Toss well. The heat of the pasta should “cook” the eggs slightly.

Add ground pepper and chopped parsley and serve at once. Serves 4-6.

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