Spaghetti alla Carbonara

From Prune in New York City, this is a quick version of Spaghetti alla Carbonara, or so Gabrielle Hamilton, the owner says.  Beware!  It is rich.

Spaghetti alla Carbonara
Serves 4
Adapted from Prune by Gabrielle Hamilton

5 oz pancetta, cubed
8 oz uncooked spaghetti
2 egg yolks
1/2 cup grated Parmesan
1 tsp freshly ground black pepper

Bring water to boil in a stock pot for cooking the spaghetti. Remember to salt the water and add a bit of olive oil to keep the pasta from sticking together.

Evenly scatter the pancetta into a cold cast iron skillet.  Set over a medium flame and render slowly, stirring until crisp and golden.  Set aside.

Cook the spaghetti, stirring occasionally to keep strands separate.  When the noodles are al dente, reserve 1/2 cup of the cooking water, then drain the pasta in a colander and set aside.

Combine the yolks, pancetta and some of the pancetta fat in a stainless steel bowl.  Sprinkle black pepper over the yolk mixture and add the hot pasta.  Stir vigorously to cook the yolks with the heat of the pasta and coat each strand evenly. Add pasta water to the sauce, as needed. Add the Parmesan.

Season with salt and serve immediately.