Spaghetti Carbonara with Capers
Cook the spaghetti in boiling salted water until al dente.
Mix egg yolks with the cream in a bowl and add capers. Season with salt and pepper and whisk until well mixed. Cut the pancetta into strips. Peel garlic and chop finely. Heat the oil in a pan auté the pancetta until lightly browned. Add the garlic, sauté briefly and toss with the drained spaghetti and Parmesan. Turn off the heat and mix in the egg-cream mixture.
Arrange on plates and serve sprinkled with parsley.