Ingredients
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250 g spaghetti noodles
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2 tablespoons butter
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2 tablespoons extra virgin olive oil
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4 ounces pancetta (cut into thin strips) or 4 ounces bacon (cut into thin strips)
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1/3 cup dry white wine
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4 egg yolks
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4 tablespoons freshly grated parmesan cheese
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1 tablespoon finely chopped flat leaf parsley
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salt & freshly ground black pepper
Instructions
- Cook spaghetti according to package directions.
- Meanwhile, put butter and olive oil in small skillet over medium high heat.
- When butter has melted, add the pancetta (i prefer to use bacon) and cook until it is well browned but not crisp.
- Add the white wine and continue cooking until it has been reduced by about half.
- Remove from heat and set aside.
- In a mixing bowl (large enough to hold the pasta) lightly beat egg yolks with the grated cheese, parsley, pinch of salt, and a generous amount of fresh black pepper.
- When pasta is cooked, drain it and add to the mixing bowl containing egg yolks and cheese.
- Toss until pasta is coated, then add the hot pancetta mixture.
- Toss again then serve at once.