Here is what you will need to create heaven in your mouth:
Spaghetti alla Carbonara
1 lb. Spaghetti
2 Tbsp. Extra-Virgin Olive Oil
4 oz. Pancetta, cut into small pieces (you can also use bacon, it will be good, just not QUITE as good;)
4 whole large garlic cloves, minced
2 whole large eggs
1 1/2 c. freshly grated Parmigiano-Reggiano Cheese, divided
Freshly Cracked Black Pepper
Fresh Parsley for garnish, optional
In a large pasta pot, add enough water to cook your pasta. Salt your water generously. Once water comes to a boil, add spaghetti and stir so that the pasta separates. Cook for 8-10 minutes or until al dente.
WHILE the spaghetti is cooking, in a large pan over medium heat, add olive oil and cook pancetta until fairly crisp (3-4 minutes). Add garlic and cook for another minute (you don't want your garlic to burn). While these are cooking, crack your eggs into a small bowl and add 1 c. of your cheese. Stir together and set aside.
Take a ladle of the spaghetti water and set aside. Drain your pasta well and add to bacon mixture. It is IMPORTANT that your pasta is hot when adding it to the mixture. Toss well (I find that tongs work well for this). Take off of heat. Add in your cheese and egg mixture and toss well. If you find the mixture is too thick, you can thin it out with a little pasta water (remember you can always add more but you can't take away so add sparingly). Season well with pepper.
Garnish with the remainder of the cheese and fresh parsley if you like. This dish is best eaten immediately.