Spaghetti Carbonara (in the style of northern Italy - no peas) Serves 4 small or 2 large
(from Steve Retzlaff)
5 large or 6 small egg yokes
Enough spaghetti for up to 4 people 1 lb packet is more then enough
Cayenne pepper to taste, at least ¼ tsp
½ cup of Good Parmigiano Reggiano Cheese
1/4 lb Italian Bacon (pancetta) you can substitute any smoky cured meat (bacon, salami, etc...)
Cook Pasta in well salted water
Mix yoke, cheese, Cayenne well and set aside
Sauté cubed pancetta in ¼ cup EVOO over very low heat until just browned - Do not burn
Remove al dente pasta and drain
Put pasta back into pot and stir pancetta and oil mixture
Add yoke mixture and stir vigorously. The yokes will cook right to the side of the pasta.
Dress with a sprinkling of EVOO and black pepper.
Keep the Oil on the table in case the past binds up.
There is my best pasta dish