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Tuscan Carbonara Recipe

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This recipe for Tuscan Carbonara, by , is from The Lasley's Favorite Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Paula Deen
Added: Monday, October 13, 2008

Category:
Category:

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

Directions:
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 med/low heat in a large straight sided skillet until the pancetta is crispy and onion is softened. Turn off the heat. 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. Quickle pour the egg mixture over the spaghetti and toss everything together well to combine. The residual heat from the skillet, onions and pancetta will be enough to cook the eggs and make a creamy sauce. Direct heat from the stovetop will make and overcooked, scrambled egg, lumpy mess. Season the spaghetti with salt and pepper and serve immediately.

 

 

 

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