Pasta Carbonara

12 oz spaghetti

2 egg yolks

1 oz pancetta sliced “baton” style (look it up), cut to 1” length

1 oz bacon sliced “baton” style, cut to 1” length

2 oz parmesan cheese, grated

½ cup pasta starch water, reserved

4 tsp parsley, chopped

2 oz white onion, chopped

4 cloves garlic, chopped

1½ oz cream

black pepper, fresh crushed, to taste

salt, to taste

Grab your favorite pasta pot and bring 3 quarts of salted water to a boil.

Add the spaghetti and cook for 6 to 8 minutes (for al dente, which we recommend).

In a small bowl, whisk the egg yolk, cream and parmesan cheese.

Pre-heat a skillet over medium heat. Add the pancetta and bacon and sauté for about 3 minutes or until things are looking nice and crispy.

Add your garlic and onion, then sauté them for 1 min.

Add the pasta and chopped parsley. Toss the whole thing to combine the ingredients.

Pour the egg and cream mixture into the skillet and toss some more to heat the mixture and evenly coat the pasta. You’re almost there!

Finish with grated parmesan cheese and chopped parsley. Serve this dish hot!