 | | Directions |
- Heat oil and butter over medium heat.
- Add onion and pancetta.
- Saute until onion is tender and the pancetta is starting to crisp, 7-9 minutes.
- Meanwhile, cook pasta according to the package directions, drain.
- Whisk egg yolks and cream together
- Add pasta to cooked onion and pancetta in pan.
- Stir in egg mixture and cheese.
- Toss to combine and heat for 5-10 more minutes.
- Serve hot.
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Prep Time: 15 minutes
Cook Time: 25 minutes
Container: large sauteing skillet, stock pot pasta
Servings: 8
|  | | Ingredients | | - | | 1/4 cup olive oil |
| - | | 1 tablespoon unsalted butter |
| - | | 1 onion - chopped |
| - | | 1/4 pound pancetta - sliced |
| - | | 1 pound spaghetti or linguine noodles |
| - | | 3 egg yolks |
| - | | 1/2 heavy whipping cream |
| - | | 3/4 cup parmesan cheese - shredded |
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