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Capellini ala Carbonara

1/2 cup. unsalted butter
8 thin slices of pancetta, chopped
1 large onion , chopped into small dice
2 cups heavy whipping cream
1/2 tsp salt
2 Tbsp cream ( to add to the yolks)
2 egg yolks
1 cup Parmesan cheese, grated
freshly ground white pepper
1 pound Capellini, angel hair pasta

Cook pancetta and onion in butter over medium heat until onions
are softened. Add the 2 cups of cream and the 1/2 tsp salt. Cook
over medium heat until the mixture is the consistency of a cream
sauce. Add approximately 6 to 10 grinds white pepper.

Mix the egg yolks and 2 Tbsp of cream together into a small bowl.
Bring 6 quarts of water to a boil, add 2 teaspoons of salt. Add
pasta. Stir the pasta to prevent sticking. Cook till al dente --
firm to the bite.

Immediately after draining place the pasta into a large serving
bowl and add the yolk/cream mixture. Add the remaining cream sauce
and about 3/4 of the grated cheese. making certain that all the
cream is absorbed into the pasta. Adjust salt if necessary. The
strength of salt varies in brands of cheese. So be sure to add the
cheese before adding additional salt. Sprinkle remaining cheese
over top of pasta.


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