Spaghetti Alla Carbonara

Ingredients

1 lb. spaghetti
1 clove garlic
2 Tbsp olive oil
2 oz. pancetta
2 eggs
3/4 cup shredded parmesan cheese.

Directions

Cook the spaghetti according to the package directions.

While the pasta is cooking, heat the olive oil in a small frying pan. Smash the clove of garlic with the side of a chefs knife, remove the skin, and add it to the oil. Chop the pancetta.

When the oil is hot, add the pancetta, and cook, stirring occasionally, until the fat has rendered out of the pancetta, and it is becoming crisp. Remove from the heat, and remove the clove of garlic.

In a large mixing bowl, whisk together the eggs and the parmesan cheese.

When the pasta has cooked, drain it, and quickly add it to the egg mixture, along with the bacon and the oil from the pan. Stir well to combine. The heat from the pasta and bacon will cook the eggs, but they will still be a bit runny.

Serves 4-6

Recipe submitted by: Tim Sousa.

If you have concerns about eating undercooked eggs, then use pasturized eggs, or egg substitute.