Spaghetti ala Carbonara

Ingredients:

1 pound spaghetti

2 T olive oil

4 ounces pancetta sliced into small strips

4 garlic cloves, finely chopped

2 large eggs

1 cup freshly grated Parmigiano

freshly ground black pepper

1 handful fresh flat-leaf parsley, chopped

Instructions:

NOTE: Prepare the sauce while the pasta is cooking so the spaghetti will be hot when the sauce is finished; it is important that the pasta is hot when adding the egg mixture, so the heat of the pasta cooks the raw eggs in the sauce.
Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until al dente. Drain the pasta well, reserving some of the pasta water.
Cook pancetta in olive oil and saute for about 3 minutes, until the bacon is crisp. Add garlic and sautee to soften.
Add hot, drained spaghetti to the pan toss for 2 minutes to coat.
Beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps.
Remove the pan from the heat and pour the egg/cheese mixture into the pasta, stirring quickly until the eggs thicken
Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency.
Season the carbonara with salt and pepper to taste.
Garnish with fresh Parmesan & parsley