Spaghetti carbonara

250 gr spaghetti

150 gr pancetta or prosciutto

2 tbsp butter

250 ml chicken stock

1/2 tsp black pepper

4 egg yolks

3 tbsp cooking cream

100 gr of grated Parmesan cheese (optional)

Cook the spaghetti in salted water al dente. Meanwhile, fry chopped pancetta and onions , add the butter when onion turns golden and pancetta crunchy.

Strain the cooked pasta and add to the pan with pancetta and onion. Turn up the heat, add the chicken stock and pepper. Let it all boil.

In a small bowl, combine egg yolks with the cream. When the liquid in the pan is almost completely reduced, remove it from the heat and add the egg yolks. Vigorously and continuously stir the mixture until the sauce thickens and sprinkle with Parmesan cheese. Serve hot. Bon appetit!