Porta Via (Nashville) Spaghetti Carbonara

Cook spaghetti in large pot in approx. 3 quarts salted water.

Put diced pancetta in large sautee pan with butter. Let it simmer on low heat until nice and crispy.

While spaghetti and pancetta are cooking, gently mix together heavy cream and egg yolks (don't over mix). Add 1 tsp of the ground black pepper.

When the spaghetti is cooked (al dente), drain water and add it to the sautee pan with the pancetta and butter. Turn off the heat.

Immediately add 1/2 cup of the parmesan and the egg yolk/ cream mixture and stir until egg/ cream mixture coagulates to a creamy consistency.

Put on large serving platter and top with the rest of the Parmesan and ground pepper. Serve immediately.