Porta Via (Nashville) Spaghetti Carbonara

1. 1

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

2. 2

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

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

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

No additional tips available.