Tuscan Carbonara

Directions

1. 1
   Cook the spaghetti al dente (firm but not hard), in a large pot of boiling salted water according to package directions.
2. 2
   Meanwhile, fry the pancetta and onion over medium-low heat in a large, straight sided skillet until the pancetta is crispy and the onion has softened.
3. 3
   Turn the heat off.
4. 4
   In a medium mixing bowl, whisk together the yolks, cream and grated cheese.
5. 5
   When the spaghetti is ready drain and toss it into the skillet with the pancetta and onion.
6. 6
   Quickly pour the egg mixture over the spaghetti and toss everything together well to combine.
7. 7
   The residual heat from the skillet, onions and spaghetti will be enough to cook the eggs and make a creamy sauce.
8. 8
   Direct heat from the stovetop will make an overcooked, scrambled egg, lumpy mess.
9. 9
   Season the spaghetti with salt and pepper and serve immediately.
10. 10
    Cook's Note: You can also make this dish using any pasta shape you like.
11. 11
    Try penne, fusilli, shells or cavatappi for a twist on the classic.