Carbonara

2 2/3 oz Pancetta

2/3 Cloves Garlic, minced

1/2 Shallot, minced

5 1/3 oz Heavy Cream

2 oz Parmesan Cheese, freshly grated

1 Egg Yolk

Cooked pasta (Fettuccine works well)

Minced parsley to taste

• Render and brown Pancetta in heavy bottom pan. Reserve fat.
• Add shallots and garlic and sweat until soft.
• Add heavy cream and reduce by half.
• Add Parmesan cheese, blend well and reduce heat
• Add cooked pasta and toss well.
• Add egg yolks while constantly stirring pasta
• Garnish with chopped parsley and additional grated parmesan
• Serve and Enjoy