Fettuccine Carbonara

• 1 tbs. olive oil
• 6 1/4-inch-thick slices pancetta or bacon, chopped
• 4 egg yolks
• 2 small egg whites
• Salt and freshly ground pepper
• 1/ c. freshly grated Parmesan cheese
• 6 tablespoons whipping cream
• 1 lb. dried fettuccine
• additional freshly grated Parmesan

1. Heat olive oil in heavy large skillet over medium heat. Add pancetta and saute until fat is rendered and meat is crisp. Pour off fat from skillet.
2. Put egg yolks in one bowl and egg whites in another. Season both with salt and a generous amount of pepper. Mix 1/2 c cheese and cream into yolks and whisk until thick. Using electric mixer, beat whites to soft peaks.
3. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Return pasta to pot.
4. Immediately add pancetta to pasta and toss well. Add whites and yolk mixture and toss well. Serve immediately, passing additional cheese separately.

olive oil, pancetta, egg yolks, egg whites, salt, parmesan cheese, whipping cream, dried fettuccine

Taken from www.epicurious.com/recipes/member/views/fettuccine-carbonara-50054258 (may not work)