FRESH ideas: Pasta Carbonara - KYTX CBS 19 Tyler Longview News Weather Sports

INGREDIENTS
1/2 pound linguine 
4 ounces pancetta, diced
4 large egg yolks
2 tablespoons half & half 
1/2 cup Parmigiano-Reggiano, finely grated
2 tablespoons Italian parsley, finely chopped
2 teaspoons freshly ground black pepper
1/4 teaspoon salt

DIRECTIONS
In a sauté pan over medium heat add pancetta and brown lightly. Turn off heat and leave pancetta and the drippings in the pan. Bring a large pot of water to a boil, add about a tablespoon of salt, and cook the linguine according to package directions. While the linguine is cooking, in a medium size bowl, whisk together egg yolks, half-and-half, Parmigiano-Reggiano, parsley, freshly ground black pepper and salt. Whisk for about a minute to incorporate air and volume into the sauce. When pasta is done, reserve some of the pasta water in a small bowl, drain pasta but don't rinse. Return pasta to stove top. Add pancetta and drippings and with tongs work into the pasta. Add egg mixture and continue to mix until pasta is completely coated. The heat of the pasta will cook the eggs. Add small amounts of the reserved pasta water if sauce seems too thick or dry. You are looking for a silky texture that is not too sticky. Serve immediately.