Tuscan Carbonara

Carbonara is a little tricky to make because you're dealing with egg yolks and you don't want them to solidify, but remain part of the sauce. Might take a little practice - just cook it really gently.

• 1lb spaghetti
• 1/2lb pancetta or bacon
• 1 medium onion, finely diced
• 5 large egg yolks
• 1/4 cup heavy cream
• 1 cup grated parmigiano-reggiano cheese (dude, you can use regular or even dried parmesan but don't expect it to be the same. Geez, stop trying to cut corners.)
• salt
• ground black pepper
• I think people put peas in this, too. So feel free. I hate them.

Cook the spaghetti til al dente (done, but not mushy).

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

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

When the spaghetti is ready, drain & toss it into the skillet w/ the pancetta & onion.

Quickly pour the egg mixture over the spaghetti, & toss everything together to combine.

So I stole the image from the BBC. Mine looked like this. Mostly.