Spaghetti Carbonara is an Italian classic. Rich and unctuous, it's always a treat to eat and simple to make. Here's the recipe of Massimo de Francesca, chef at Domaso Trattoria.

Serves 4

12 ounces fresh or dry spaghetti (De Cecco, Barilla Or Rustichella D’Abruzzo)     
5 ounces Virginia ham, thinly sliced into ¼ inch match sticks     
2 cloves garlic, peeled, the center germ out, and finely chopped     
2 small shallots, peeled and finely chopped     
1 tablespoon black peppercorns, coarsely ground     
4 egg yolks          
8 ounces heavy cream     
4 ounces Parmiggiano Cheese, finely grated          
1 tablespoon extra virgin olive Oil          
1 tablespoon unsalted butter          
fine sea salt to taste          
2 ounces dry white wine, Pinot Grigio or Chardonnay     
4 quails' egg yolks (optional)          
 

Begin by boiling 5 quarts of salted water in a medium pot.

In a mixing bowl, add the egg yolks and add half of the cream, reserving the other half.  Mix until smooth with whisk.  

In a sauté pan, sauté shallots, garlic, peppercorns and ham for 5 minutes on medium heat.  Do not brown.  

Add wine and simmer until dry.  

Add the rest of the cream and bring to simmer, then reduce by half.  

Once the pasta water has reached a boil, submerge the pasta and begin stirring after a few minutes, ensuring the noodles do not stick. Check suggested cooking time, which is usually 9-11 minutes.  

When the spaghetti is done, strain while reserving some of the pasta water.  

Add reserved pasta water into the sauté pan with ham and cream. Return to medium heat for a few minutes and bring back to a simmer.   

Take off the heat and pour in the egg yolk mix and grated parmiggiano cheese. Stir rapidly until egg yolks and cream cook and become thick. If too thick, add some of the reserved pasta cooking water.  

Serve in warmed pasta bowls or platter and garnish with freshly grated parmiggiano cheese. Top off with quail yolk for added richness if using, and fresh ground pepper.

Domaso Trattoria is located at 1121 North 19th St, Arlington, 703 351 1211.

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