Tuscan Carbonara

1. 1

   Cook the spaghetti al dente (firm but not hard), in a large pot of boiling salted water according to package directions.

2. 2

   Meanwhile, fry the pancetta and onion over medium-low heat in a large, straight sided skillet until the pancetta is crispy and the onion has softened.

3. 3

   Turn the heat off.

4. 4

   In a medium mixing bowl, whisk together the yolks, cream and grated cheese.

5. 5

   When the spaghetti is ready drain and toss it into the skillet with the pancetta and onion.

6. 6

   Quickly pour the egg mixture over the spaghetti and toss everything together well to combine.

7. 7

   The residual heat from the skillet, onions and spaghetti will be enough to cook the eggs and make a creamy sauce.

8. 8

   Direct heat from the stovetop will make an overcooked, scrambled egg, lumpy mess.

9. 9

   Season the spaghetti with salt and pepper and serve immediately.

10. 10

    Cook's Note: You can also make this dish using any pasta shape you like.

11. 11

    Try penne, fusilli, shells or cavatappi for a twist on the classic.

* Per serving · 4 servings · Values may vary.

No additional tips available.