Spaghetti ala Carbonara
by Chef Gene Gonzales
1 box (225 grams) spaghettie, cooked al dente
150 gm. pancetta, sliced (*use bacon if pancetta not available)
3 pcs. garlic, minced
2 cups heavy cream
3 pcs. eggs
3 pcs. eggyolks
1 c Parmesan cheese
freshly ground black pepper
1. Pan fry pancetta. Remove fried bits. In pancetta oil, brown minced garlic.
2. Add cream. Allow to boil then lower heat. In a bowl, whisk together eggs and eggyolks. Pour a little hot cream into egg mixture, and whisk back into pan. Mix for at least 30 seconds.
3. Remove from heat and add the cheese. Season with salt, pepper and nutmeg. Toss into hot pasta. Serve at once.