Spaghetti Carbonara


1 Tbsp Extra Virgin Olive Oil
1/2 lb pancetta or thick cut bacon, diced (La Quercia is local and delicious)
2 cloves fresh garlic, minced, or 1 teaspoon dried minced garlic
4 eggs
1 Cup grated Parmesan, Romano or Pecorino cheese
1 lb spaghetti, linguine, or fettuccine
Salt black pepper to taste


Put a large stock pot of water on to boil (3-4 quarts) with 1-2 Tbsp salt.

Meanwhile, heat the olive oil in a large sauté pan or skillet over medium heat. Add the bacon or pancetta and cook slowly for about 12 min, until crispy. Add the minced garlic and cook for an additional minute. Remove pan from the stove and transfer the pancetta (or bacon) and garlic into a large bowl.

In a small bowl, whisk the eggs together until creamy and well-combined, about 2 min by hand. Whisk in approx 1/2 Cup of the grated cheese.

When the pasta water has reached a rolling boil, add the spaghetti, and cook, uncovered, according to the manufacturer’s instructions, keeping water at a rolling boil, about 8 – 10 min. When the pasta is “al dente” (still a little firm, not mushy), pour pasta into a colander. Immediately after draining, transfer pasta to saute pan with the bacon and garlic.

(Move the pasta from the stock pot to the pancetta pan quickly to keep the pasta piping hot: the heat of the pasta thickens the eggs and cheese into a creamy “sauce.”). Toss bacon, garlic and pasta to combine, then fold in the beaten eggs and cheese mixture. Toss quickly to combine. Add salt to taste. Serve immediately with the rest of the grated Parmesan and freshly ground black pepper.