The Dish: Vela Restaurant -- Spaghetti carbonara

Chef/Owner Frank Santonastaso 

Serves four

INGREDIENTS
1 lb spaghetti
2 cloves of garlic, sliced thin
2 egg yolks
3 cups cream
1/4 cup white wine
5 oz diced pancetta
1/4 cup grated Parmigianino Reggiano
salt and pepper
Minced Italian parsley and Parmigianino Reggiano for garnish


METHOD
Combine egg yolks, cream and Parmigianino Reggiano, set aside.
Sauté pancetta on medium-high until the fat renders.
Remove excess fat.
Return pan to heat, add garlic, and sauté until garlic begins to brown.
Add white wine, and reduce by half. Reduce heat to low.
Add drained spaghetti that has been cooked very al dente.
Add cream mixture, stirring constantly to keep eggs from scrambling.
Continue to cook on low heat, stirring constantly, until sauce has thickened slightly.
Add salt and pepper to taste.
Sprinkle with parsley and additional cheese to taste. Serve immediately.