Blair P. Houghton wrote:
>
> PASTA CARBONARA (with thanks to Giada de Laurentiis)
> (serves 4)
>
Honestly, I have never seen it made with cream here in Italy unless it was
by someone who doesn't trust their cooking. Another thing is you never want
to add the eggs to the pan and cook it. The eggs will cook by being tossed
with the hot pasta and pancetta. Adding the pasta water also does not make
it watery either. This dish is all timining.

Cut pancetta into thin strips and fry in a few tbsp. of olive oil until
browned. In a large bowl, Beat together 1 egg yolk per person plus one
whole egg and a small handful of parmigiano per person. Cook the pasta.
When the pasta is done strain it (do not throw away the water) and add it
(still a little wet) to the pan with the pancetta. Toss until well coated
and the excess water has been absorbed. Now, moving quickly, add the pasta
to the bowl with the egg/cheese mixture and toss quickly to coat evently and
cook the eggs. Add a bit of the pasta cooking water (for 2 people figure
about 1/8 to 1/4 cup) and toss some more. Serve with fresh cracked pepper.

Cristina