Cappelleti alla Carbonara
1 pound cappelletti or any pasta you’d care to use
1 tablespoon butter
½ cup chopped white onions
8 ounces smoked pancetta, diced
1 1/4 cups freshly grated Parmigiano-Reggiano
4 large egg yolks
1 cup cream
Freshly ground black pepper
Bring 6 quarts of water to boil in a large pot, and add 2 tablespoons salt.
Meanwhile, combine the butter, and onions in a 12- to 14-inch sauté pan set over medium heat, and cook onions until transparent add the pancetta and cook until it has rendered its fat and is crispy and golden. Add the cream and black pepper, cook until cream starts to thicken. Remove from the heat and set aside.
Cook the cappelletti in the boiling water until just al dente. Drain the pasta add in to the pan with the pancetta , then toss and bring back to heat, tossing the pasta while cooking for 1 minute. Remove from the heat, add the Parmigiano and the egg yolks and toss until thoroughly mixed.
Divide the pasta among four warmed serving bowls.