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Spaghetti alla Carbonara
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| 1 lb | dry spaghetti |
| 2 tbsp | extra virgin olive oil |
| 4oz | pancetta or slab bacon, cubes or sliced into small strips |
| 4 | garlic cloves, finely chopped |
| 2 large | eggs |
| 1 cup | freshly garter Parmigiano-Reggiano, plus more for serving |
| Freshly ground black pepper |
1 handful fresh flat-leaf parsley, chopped
1. Prepare the sauce while the pasta is cooking. Pasta must be hot when adding to the egg mixture.
2. Bring a large pot of salted water to a boil. Add the pasta and cook for 8-10 minutes until al dente. Drain the pasta well, reserving 1/2 cup of the pasta water.
3. Meanwhile, heat the olive oil in a deep skillet over medium flame. Add the pancetta and sauté for 3 minutes until the bacon is crisp. Toss the garlic in and sauté for less than a minute to soften.
4. Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in bacon fat. 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, whisking quickly until the eggs thicken, but do not scramble the eggs. Thin put the sauce with some of the pasta water. Season with pepper and salt. Garnish with chopped parsley.
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