It's a crime to buy ready-made carbonara sauce when it's so cheap and easy to make. You'll find spaghettini cooks quicker than other pasta.
In a large pan, fry the pancetta in olive oil. Beat the egg yolks with cream and season with salt and pepper.
Meanwhile cook the spaghettini in boiling salted water then drain thoroughly.
Combine immediately with the hot pancetta and the oil then pour over the cream mixture, stirring to coat each pasta piece.
Finally add the remaining parmesan and serve.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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