Spaghetti alla Carbonara

This might be my favorite thing.

Recipe used: Spaghetti alla Carbonara. Recipe originally found in People magazine August, 2010.

Spaghetti alla Carbonara

 2 large eggs

0.5 cups freshly grated Parmiagiano-Reggiano cheese

0.5 cups freshly grated Pecorino Romano cheese

4 oz. pancetta cubed

1 lb. dry spaghetti

1 tbsp. salt

freshly ground pepper

1.) Whisk the eggs in a small bowl until just combined. Whisk in the cheeses. Set aside.
2.) Place the pancetta in a large saute pan and set over medium heat. Cook, stirring frequently, until the bacon is crisp on the outside and much of the fat has rendered out, 12 to 15 minutes.
3.) Meanwhile, bring a large pot water to a boil and add the salt. Cook the spaghetti until al dente. Before draining the pasta, reserve about 1 cup of the cooking water.
4.) Drain the pasta and add to the pan with the pancetta. Over medium heat, toss the pasta well, making sure it is piping hot. Remove from heat and stir in the egg mixture quickly, tossing to coat he pasta evenly.
5.) Season with plenty of black pepper and toss again. Add a little of the reserved pasta water (start with 1/4 cup) to think out to the desired creamy consistency. Add salt to taste if needed.
6.) Divide among heated bowls, top each serving with a few grinds of pepper, and serve immediately.

Serves 6

385 calories per serving