1 lb spaghetti
12 lb pancetta or 12 lb bacon, diced
1 medium onion, finely diced
5 large egg yolks
14 cup heavy cream
1 cup parmigiano-reggiano cheese
fresh ground black pepper
Cook spaghetti al dente (firm but not hard) according to package directions. Meanwhile, fry pancetta and onion over medium-low heat in large, straight-sided skillet until pancetta is crispy and onion has softened. Turn heat off. In medium bowl, whisk together yolks, cream and grated cheese. When spaghetti is ready, drain and toss it into skillet with pancetta and onion. Quickly pour egg mixture over spaghetti and toss well to combine. Season spaghetti with salt and pepper and serve immediately.