Since I am not looking to give my husband a heart attack, I only serve this dish once or twice a year as a special treat. I got the recipe from a local farm, which is also where I buy all our milk and the smoked bacon, fresh eggs and cream for this rich and delicious sauce.
1 tablespoon extra-virgin olive oil
1 tablespoon butter
1 yellow onion, finely chopped
4 ounces bacon, chopped
1 pound pasta
3 egg yolks, at room temperature*
1/2 cup heavy cream, at room temperature
3/4 cup finely grated parmesan cheese , at room temperature
1/4 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
Heat oil and butter in a large saute pan over medium heat. Add the onion and bacon. Cook until the onions are translucent and the bacon is crisp. Remove from the heat and set aside.
Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to package directions.
Drain pasta and add to the saute pan with the onion, bacon and oil mixture. Stir over medium high heat until pasta is coated with the bacon mixture.
In a small bowl, whisk together the egg yolks, heavy cream, salt and pepper. Add to the pasta, along with the parmesan. Remove the pot from the heat and toss the pasta until it is well-coated. If needed, add a bit of the pasta cooking liquid to help toss the pasta if it is dry.
Serve immediately. This dish does not sit or reheat well.
*Since the eggs in this dish are warmed but not fully cooked, I always use fresh, local eggs.