Dieters beware. This dish is a major splurge but well worth it. After having it at an excellent restaurant in Salt Lake I decided to try it at home. I found this on Martha Stewart's website. It is so rich and creamy an ultimate comfort food for sure.
1 tbsp. extra virgin olive oil
10 oz. pancetta, cut into 1/2 in dice
1 lb. spaghetti
1 cup heavy cream
4 large egg yolks
2 cups (about 5 oz.) parmesan cheese, plus more for garnish
1 tsp salt
1/4 tsp. freshly ground black pepper
1. Bring a large saucepan of water to a boil. Heat a medium skillet over medium heat. Add the olive oil and pancetta to skillet, and cook until the pancetta is browned, 3-4 minutes. Remove from heat, and keep warm.
2. Cook spaghetti in boiling water until al dente, about 8 minutes. While spaghetti is cooking, whisk cream, egg yolks, parmesan, salt and pepper in a medium bowl until combined. Drain pasta, and return to saucepan. Immeadiately stir in egg-and -cheese mixture until well combined. Add warm pancetta and fat from pan. Toss well. Thin sauce with additional cream , if necessary. Serve immeadiately garnished with grated parmesan cheese.