My Spaghetti Carbonara

• 1 tablespoon olive oil
• 10 ounces pancetta, cut into 1/2-inch dice
• 1 lb spaghetti
• 1 cup heavy cream
• 4 large egg yolks
• 2 cups parmesan cheese, grated (5 oz.)
• 1 teaspoon salt
• 1/4 teaspoon black pepper

1. Bring a large saucepan of water to a boil.
2. In a heavy medium skillet over medium heat add the olive oil and pancetta and cook until pancetta is browned - 3-4 minute Remove from skillet and keep warm.
3. Cook spaghetti in boiling water until al dente, about 8 minute.
4. While spaghetti is cooking, whisk cream, egg yolks, Parmesan cheese, salt and pepper in a medium bowl until well combined.
5. Drain pasta, and return to saucepan. Immediately stir in egg/cheese mixture until well combined.
6. Add warm pancetta and fat from pan. Toss well.
7. Thin sauce with additional cream, if necessary. Serve immediately with more Parmesan cheese as a garnish.

olive oil, pancetta, heavy cream, egg yolks, parmesan cheese, salt, black pepper

Taken from www.food.com/recipe/my-spaghetti-carbonara-174333 (may not work)