Fettuccini Carbonara
(Serves 4)

2 T. butter
2 cups pancetta, diced
1 pound cooked fettuccini
2 cups heavy cream
4 T. butter
4 egg yolks
1.5 cups grated Parmesan Reggiano
salt, pepper, to taste

Directions

Melt the butter in a medium sauté pan over medium heat. Cook the pancetta until starting to crisp, about 5 minutes. Remove bacon and drain on towel. Bring heavy cream to a simmer in another sauté pan. Add the pasta and heat through. Add the pancetta, additional butter and add egg yolks off the heat. Mix 1 cup cheese into pasta and season to taste. Serve with extra cheese on the side. Can be sprinkled with parsley

Alfredo: No yolks or pancetta, add garlic and / or onions

Primavera: zucchini, yellow squash, peas, broccoli, asparagus, garlic, mushrooms, tomatoes, pinenuts, basil