SPAGHETTI CARBONARA

1/2 pound bacon /Pancetta, cut into 1 inch pieces

4 egg yolks

2 tablespoons Classico sun dried tomato pesto

3/4 cup Parmesan Cheese

4 cloves garlic, minced

1 small-medium onion, chopped fine

1 1/2 cup heavy cream

1/2 teaspoon sea salt, if necessary depending on bacon

1 teaspoon white pepper

3 tablespoons butter, melted

fresh parsley

1/2 pound spaghetti, linguine or pasta of your choice

• Saute' the bacon and brown until crisp.
• At the same time bring the pasta water to a boil. Timing is crucial on this dish, the pasta must be ready when the rest of the ingredients are.
• Chop the onion into small bits.
• Using a slotted spoon remove the bacon from the grease and drain on paper towels.
• Add the onions to the bacon grease and saute. Add the garlic.
• Using a slotted spoon remove the onions and garlic and add to the bacon.
• Pour off excess bacon grease.
• Seriously scrape bottom of pan to loosen the stuck on bits - we NEED those for flavor. Make sure the pan cools slightly so as not to curdle the cream.
• Add the sun dried tomato pesto and let heat to thin slightly.
• Add the heavy cream, cooking until heated through and bubbling.
• Add back in the bacon, onion and garlic. Lower heat. Simmer a few minutes to heat through and reduce liquid.
• In a large serving bowl whisk the egg yolks together. Add the majority of the Parmesan cheese and Parsley, saving just enough for garnish. Mix it together well.
• Add the drained HOT** pasta and mix well.
• Add the butter, pepper and the bacon mixture. TOSS, TOSS and TOSS again until well mixed.
• Garnish and Serve immediately.

**Pasta MUST be hot in order for this to coagulate well.