La Carbonara

adapted from Sohia Loren's recipes & Memories

According to the book, Carbonara is a Roman specialty. You can use bucantini, think spaghetti or penne.

For 6 servings

1 tablespoon olive oil

2 tablespoon unsalted butter (I omit this)

4 ounces pancetta or bacon, diced

Generous pinch of minced Italian parsley

5 or 6 egg yolks

2 tablespons light cream

3 tablespoons freshly grated pecorino or Parmigiano cheese, plus additional to serve

1.25 pounds pasta (I used spaghetti)

Heat the oil and butter in a pan, then add the pancetta and parsley; saute over medium heat to brown the pancetta well. In a bowl beat together the egg yolk, cream and cheese.

Cook the pasta until al dente. Drain the pasta well, and turn it out into a serving dish. Working quickly, pour first the pancetta mixture, then the beaten egg mixture over the pasta.Toss quickly to coat the strands with the sauce; the egg will cook in the heat of the pasta. Serve immediately while still hot. Pass additional cheese at the table.