Spaghetti Carbonara

Martha Stewart Living

Makes 6 servings

    1 tablespoon evoo                                              
    10 ounces pancetta cut 1/2-in dice                             
    1 pound spaghetti                                              
    1 cup heavy cream                                              
    4 lg. egg yolk                                                 
    2 cups grated parmesan cheese (5 oz)                           
    1 teaspoon salt                                                
    1/4 teaspoon pepper                                            

Bring a large saucepan of water to a boil.  Heat a medium skillet over medium heat. Add the olive oil and pancetta to skillet, and cook until the pancetta is browned, 3 to 4 minutes. Remove skillet from heat, and keep warm.

Cook spaghetti in boiling water until al dente, about 8 minutes. While spaghetti is cooking, whisk cream, egg yolks. Parmesan, salt, and pepper in a medium bowl until combined. Drain pasta, and return to saucepan. Immediately stir in egg and cheese mixture until well combined. Add warm pancetta and fat from pan.Toss well.Thin sauce with additional cream if necessary. Serve immediately, garnished with grated Parmesan cheese.