My favorite ethnic dish is linguine alla carbonara. It is not a very exotic dish, but I find it so easy to make, not too expensive, a big hit with my dinner guest and a comfort food for me.

For each pound of linguine I use

4 TBs of butter, unsalted
12oz of minced bacon or pancetta
8 egg yolks
1 1/2 cups of heavy cream
1/2 of grated parmesan cheese, you can use more or less
salt and pepper to taste

Cook linguine according to package directions, drain and set aside. I use a small amount of oil to keep the strands from sticking.

Melt butter in a saute pan and add the bacon, cook until fat has melted but not crisp. Add the drained linguine and blend in until the linguine is hot.

Beat the egg yolks with the cream and cheese. Add the mixture to the pasta. Cook over medium heat until the sauce is heated through, do not cook too long or it will curdle. Season to taste with salt and pepper.

I sometimes add cooked chicken and broccoli to this dish. Other times I have added prosciutto and peas or asparagus to it and sometimes I like it with just a little extra parm on top and a nice glass of pinot grigio.