Spaghetti Carbonara

This is taken from the "Ciro & Sal's Cookbook", a collection of recipes from a Provincetown Italian restaurant.

  • 1/2 pound pancetta, sliced and diced  
  • 1 tablespoon olive oil  
  • 3 eggs  
  • 1/4 cup heavy cream  
  • 1/2 cup grated parmesan
  • 2 tablespoons minced parsley
  • Black pepper to taste
  • 3/4 lb. spaghetti

Sauté the pancetta in oil until slightly crisp. Pour off the fat and let the pancetta cool.

Beat the eggs and mix with the cream, the parsley, pepperto taste, and three tablespoons of the parmesan. (May be prepared ahead up to this point.)

Cook the spaghetti, drain, and mix with the egg mixture and pancetta. (The hot pasta should begin to cook the eggs.) Serve immediately with the remaining parmesan.