Spaghetti Alla Carbonara

Ingredients:

1/2 pound chunk bacon or pancetta -- cubed

1 tablespoon extra-virgin olive oil

1 large garlic clove

2 eggs

2 egg yolks

1/4 cup grated Parmigiano Reggiano cheese

1/4 cup grated Pecorino cheese Good grinding coarse black pepper

1 pound spaghetti

Brown the bacon in a pan with the olive oil and the garlic. 

Discard the garlic when it begins to brown. 

Set the bacon aside.

In a large warmed bowl mix the eggs, egg yolks, cheeses and pepper together.  Keep the mixture warm. 

I usually set the bowl in the sink with very warm water around it

Cook the spaghetti in 4 quarts of rapidly boiling water to which 1 tablespoon of salt has been added. 

Cook until the spaghetti is al dente, firm but cooked through. 

As soon as it is cooked, drain it, add it to the warm egg mixture and toss quickly to coat the spaghetti. 

Sprinkle the bacon over the top and serve.

This recipe yields 6 servings.

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