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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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It tastes like there is a ton of cream & butter, BUT AS YOU CAN SEE, NO CREAM & ONLT 2 TBSP OF BUTTER! Ingredients:
2 tablespoons butter |
2 tablespoons extra virgin olive oil |
1/3 lb pancetta, cut into thin strips |
3 slices canadian bacon, chopped |
1 cup white wine |
1 lb spaghetti or 1 lb linguine |
4 egg yolks |
5 tablespoons parmesan cheese, freshly grated (divided) |
2 tablespoons parsley, finely chopped |
Directions:
1. Put water on to boil for pasta.
2. Heat butter & olive oil in pan over medium heat. When butter melts add pancetta & bacon. Cook until pancetta is slightly browned (not crisp). Add white wine and simmer until reduced by about 1/2. Take off heat and set aside.
3. Cook pasta in boiling water until al dente.
4. While pasta is cooking, beat egg yolks with 3 tbsp of parmesan & salt & pepper to taste in a large bowl.
5. Drain pasta and immediately add to egg mixture, mix and add bacon mixture. Toss until evenly coated.
6. Add remaining parmesan & parsley. Toss again & serve.
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