Ingredients

The following ingredients have 4 Servings
  • 8 ounces spaghetti (uncooked)
  • 6 ounce pancetta (chopped)
  • 2 cups half and half
  • 2 large egg yolks
  • 1 ½ cups Parmesan cheese (freshly grated, plus more for garnish)
  • 1 teaspoon pepper (freshly ground)
  • 4 tablespoon basil (chopped)

Instruction

  • Bring a large pot of salted water to boil over high heat. Add the pasta and cook according to package instructions. Drain and set aside.
  • Add the pancetta to a large skillet and saute over medium-low heat until crisp, about 8 minutes. Transfer the pancetta to a bowl using a slotted spoon.
  • Add the half and half to the skillet and bring to a simmer. Whisk the egg yolks into the sauce. Whisk in the Parmesan cheese. Stir in the black pepper. Taste for salt and season if needed. I find no salt is needed since the cheese adds plenty of saltiness.
  • Add the cooked spaghetti, bacon and basil to the skillet and toss well to combine. 
  • Garnish with more Parmesan cheese if desired and serve immediately.