Thin Spaghetti Carbonara
It was the time to use pancetta that we bought at an Italian grocery store in Annapolis. My homemade carbonara sauce was simply made with pancetta, egg yolk, cream, milk, Parmesan cheese, and black peppers. Cream and milk is not traditional ingredients, but they help make sauce rich and creamy with only a few egg yolks and avoid from overcooking egg yolks. Pancetta gave the sauce deep meaty flavors. Actually a generous amount of freshly grated black peppers was the key of success, I believe. It was delicious! However, unlike our regular clam pasta, carbonara is so rich that we can't (shouldn't) repeat so often.
