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PASTA CARBONARA
Serves 4-6

4 tb unsalted butter
4 oz sliced pancetta or 6 slices bacon cut into 1/4" pieces
3 cloves garlic, finely chopped
5 egg yolks
2 c heavy cream
1 c grated Parmesan cheese
freshly ground pepper
1/4 c chopped parsley
1 lb pasta (more or less according to your tastes)

In a large skillet, melt the butter over moderate heat. Add the
pancetta or bacon and saute until crisp, 3 to 5 minutes. Drain
off all but a thin film of fat. Add the garlic and saute about 1
minute more. In a bowl, beat the egg yolks, cream, and 1/2 cup of
the Parmesan. Add cooked, drained pasta to the skillet and pour in
the cream mixture. Toss over low heat until the sauce thickens
and coats the pasta, 2 to 3 minutes. Serve immediately, sprinkled
generously with remaining Parmesan cheese, black pepper and parsley.

This recipe can be made with Fettuccine, Angel Hair or Thin Linguine.

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