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Pasta Carbonara

Ingredients: 1 Tablespoon(s) Olive butter 3 Tablespoon(s) Butter 3 1/2 Ounce(s) Pancetta or unsmoked bacon 3 Eggs, beaten 2 Tablespoon(s) Milk 1 Tablespoon(s) Thyme, stems removed 1 1/2 Pound(s) Fresh Conchigoni rigati 1 3/4 Ounce(s) Parmesan, grated Directions: Heat the oil and butter in a skillet until the mixture is just beginning to froth. Add the pancetta or bacon to the pan and cook for 5 minutes, or until browned all over. Mix together the eggs and milk in a small bowl. Stir in the thyme and season to taste with salt and pepper. Cook the pasta in a saucepan of boiling water for 8-10 minutes until tender, but still has bite. Drain thoroughly. Add the cooked, drained pasta to the skillet with the eggs and cook over a high heat for about 30 seconds, or until the eggs just begin to cook and set. Do not overcook the eggs or they will become rubbery. Add half of the grated parmesan cheese, stirring to combine. Transfer the pasta to a serving plate, pour the sauce over and toss to mix well. Sprinkle the rest of the grated parmesan over the top and serve immediately.
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