PASTA alla CARBONARA

 INGREDIENTS:       SERVES  4 - 6

500 g                            Spaghetti

2 tbsp                           Butter

2 tbsp                           Extra Virgin Olive Oil

4 oz.                             Pancetta – chopped

1/3 cup                         Dry white wine

1 small                         Onion – chopped

4                                   Green onions – chopped

4                                   Egg yolks – slightly beaten.

4 tbsp                           Parmesan cheese – grated

1 tbsp                           Parsley – chopped

To taste                        Chili peppers

To taste                        Salt

METHOD

In a saucepan heat the oil and butter until the butter is melted and it starts to get hot.  Add the onions and sauté until translucent.  Add the pancetta and allow to cook 2-3 minutes.  Add the wine, chili peppers and salt and cook until the wine evaporates and onions are soft. 

In 4-5 L of salted water, cook pasta “al dente”.  Drain well and mix with ½ of the sauce, parmesan cheese, egg yolks and parsley.  Toss well.  Transfer to a serving platter, top with remaining sauce, more parmesan and parsley.  Serve hot.