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...)



Black pepper


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