Pasta Carbonara with American Pork

Servings: 4
Prep Time: 28 minutes


1 lb. spaghetti

2 oz. butter (or oil)

8 oz. pancetta (or bacon, minced)

4 egg yolks

8 oz. heavy cream

2 oz. grated Parmesan

salt (as needed)

black pepper (as needed)

chopped parsley (to garnish, optional)

1. Bring a large pot of salted water to a rolling boil. Add the spaghetti and stir a few times to separate the strands. Cook the pasta is al dente, per package directions.

2. Drain the spaghetti in a colander.

3. Heat the butter or oil in a skillet set over medium high.

4. Add the pancetta or bacon and sauté for 3 to 4 minutes, or until the meat has rendered its fat.

5. Add the drained, cooked spaghetti and sauté until the spaghetti is very hot.

6. Blend the egg yolks with the cream and Parmesan. Add the egg mixture to the pasta. Cook the mixture gently stirring constantly, until the sauce is heated through. Do not overheat, or it will curdle.

7. Season to taste with salt and pepper and garnish with parsley.

Courtesy of the National Pork Board, Des Moines, Iowa.