Spaghetti Carbonara

When I worked in Osaka, my best girlfriend Carla and I had lunch together every day. One of our favorite spots what this little pasta place called "Hole In The Wall." It maybe had six or eight small tables and had the best pasta. One of my favorites was the Carbonara. I probably had that once a week for three years. What I liked about it was that it was creamy but not overly heavy. It also didn't have peas in it, which I really don't like.

When I got back to the States I searched all over for that same Carbonara, but never found it. Finally, I found a very simple recipe on a newsgroup and tastes exactly like the Carbonara I had in Osaka. I don't make this often, but when I do it's a treat and everyone loves it. If you want a simple and delicious Spaghetti Carbonara recipe, this is your ticket!

Ingredients

• 4 Tablespoons unsalted butter
• 4 ounces prosciutto, pancetta or 6 slices bacon cut into 1/4" pieces (see note)
• 3 cloves garlic, finely chopped
• 5 egg yolks
• 2 cups heavy cream
• 1 cup freshly grated Parmesan cheese
• Freshly ground pepper
• 1/4 chopped Italian parsley
• 1 pound pasta

Instructions

1. Cook pasta according to directions.
2. In a large skillet or wok, melt the butter over moderate heat.
3. Add the prosciutto, pancetta or bacon and saute until crisp. About 3 - 5 minutes
4. If there is a lot of fat drain it off until their is only a fine layer.
5. Add garlic and saute about 1 minute more.
6. Add cooked, drained pasta to the skillet and mix well with prosciutto, garlic and butter.
7. In a bowl, beat the eggo yolks, cream, and 1/2 cup of the Parmesan cheese.
8. Pour cream mixture over pasta.
9. Toss over low heat until the sauc e thickens and coats the pasta. About 4 - 6 minutes.
10. Serve immediately with remining Parmesan cheese, black pepper and parsley.

Notes

When I first made this I didn't know the difference between prosciutto and pancetta so I always got prosciutto thinking they were the same. I never thought about it until people started complimenting me on my carbonara, asking me what was different about it. I think it's the prosciutto. That and my amazing skills. :-)