Spaghetti Alla Carbonara

• 250 g spaghetti noodles
• 2 tablespoons butter
• 2 tablespoons extra virgin olive oil
• 4 ounces pancetta (cut into thin strips) or 4 ounces bacon (cut into thin strips)
• 1/3 cup dry white wine
• 4 egg yolks
• 4 tablespoons freshly grated parmesan cheese
• 1 tablespoon finely chopped flat leaf parsley
• salt & freshly ground black pepper

1. Cook spaghetti according to package directions.
2. Meanwhile, put butter and olive oil in small skillet over medium high heat.
3. When butter has melted, add the pancetta (i prefer to use bacon) and cook until it is well browned but not crisp.
4. Add the white wine and continue cooking until it has been reduced by about half.
5. Remove from heat and set aside.
6. 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.
7. When pasta is cooked, drain it and add to the mixing bowl containing egg yolks and cheese.
8. Toss until pasta is coated, then add the hot pancetta mixture.
9. Toss again then serve at once.

noodles, butter, extra virgin olive oil, pancetta, white wine, egg yolks, freshly grated parmesan cheese, flat leaf parsley, salt

Taken from www.food.com/recipe/spaghetti-alla-carbonara-131686 (may not work)