4 ounces dry pasta, any shape, cooked, cooking water reserved
2 egg yolks
¼-1/2 cup Parmesan cheese
Salt and pepper to taste
Instructions
Heat the oil in a large skillet over medium high heat. Add the vegetables and pancetta and cook until most of the fat is rendered from the pancetta and the vegetables are slightly soft, about 5-10 minutes. Add the white wine and cook until it is nearly evaporated. Stir in the basil and remove from the heat.
Add the hot pasta, a bit of the pasta cooking water, and quickly stir in the egg yolks so they don't curdle. Return to the heat for just a minute to heat together. Add cheese and serve hot.
Recipe by Cooking With MicheleĀ® at https://cookingwithmichele.com/2014/09/recipe-required-pasta-primavera-carbonara/