Spaghetti Alla Carbonara(Spaghetti With Bacon And Egg Sauce)

• 2 Tbsp. butter
• 1 Tbsp. olive oil
• 1/2 lb. pancetta*, cut into 4 to 5 slices and diced
• 4 egg yolks
• 1/3 c. whipping cream
• 1/3 c. freshly grated Parmesan cheese
• salt and freshly ground pepper to taste
• 1 lb. spaghetti

1. Melt butter with oil in a small saucepan.
2. When butter foams, add pancetta.
3. Saute over medium heat until lightly colored.
4. Keep warm.
5. Beat egg yolks in a large shallow serving dish.
6. Beat in cream, 1/3 cup Parmesan cheese, salt and pepper.
7. This dish should be quite peppery.
8. Fill a very large saucepan 2/3 full with salted water.
9. Bring water to a boil.
10. Add spaghetti.
11. Bring water back to a boil and cook spaghetti, uncovered, until tender but firm to the bite (al dente) 8 to 10 minutes.
12. Drain spaghetti and place in dish with egg yolk mixture.
13. Toss quickly.
14. Add sauteed pancetta and toss gently until mixed.
15. Serve immediately with additional Parmesan cheese.
16. Makes 4 to 6 servings.

butter, olive oil, pancetta, egg yolks, whipping cream, parmesan cheese, salt, spaghetti

Taken from www.cookbooks.com/Recipe-Details.aspx?id=994129 (may not work)