Spaghetti Carbonara
Serves 8

8 ounces pancetta, diced
4 teaspoons butter
3 garlic cloves, minced
16 ounces spaghetti, cooked al dente and drained
1 1/2 cups heavy cream
6 ounces parmesan cheese, grated
salt, to taste
1/4 teaspoon white pepper
3 egg yolks
parsley, for garnish

Cook pancetta in a large skillet until crisp. Add butter and melt, then add garlic and sauté but do not brown. Add the heavy cream and bring to a simmer. Add the Parmesan. Season to taste with salt and white pepper. Add the fettuccine. Toss and heat completely. Add the egg yolks and quickly stir to incorporate the eggs and thicken the sauce. Do not allow the sauce to boil. Garnish with parsley and serve immediately.