3 tbs kosher salt
1/2 cup pancetta or bacon, diced
1/4 cup Parmesan cheese
1/2 jar of Bellisari’s Blue Cheese, Honey & Shallot Spread
4 large egg yolks
2 whole eggs
fresh ground black pepper
2 tablespoons olive oil
1 pound of spaghetti or bucatini
Bring 6 cups of water to a boil in a large pot over high heat. When the water begins to simmer add your kosher salt for a few minutes and then add your pasta and boil until al dente.
Dice up your pancetta or bacon and add it to a medium skillet with olive oil — cook until crispy. Remove from heat.
In a separate bowl whisk together the egg yolks and the eggs. Add the parmesan cheese, Bellisari’s Blue Cheese, Honey & Shallot Spread and a few cracks of fresh pepper and whisk until smooth.
In the pan with the oil and bacon add your pasta over low to zero heat, the pasta should be warm enough to make the sauce creamy. Add your egg and cheese mixture and fold it in gently. Add your reserve pasta water a little at a time until the dish is silky and creamy. Top with more parmesan cheese and enjoy.