Slovenia

Spaghetti a la Carbonara


-16 oz. spaghetti (or other pasta if desired)
-4 large eggs
-12 oz. pancetta
-salt
-pepper
-olive oil
-parmesan cheese (for best results, use parmigiano reggiano or
pecorino, or a combination of the two.)

1) Add pasta to boiling water.
2) While pasta cooks, cut pancetta into small cubes. Put in frying pan
with enough olive oil to cover bottom of pan. Cook on low heat so fat
renders.
3) While pancetta cooks, separate eggs, keeping only yolks. Add a
splash of water and whisk them well, adding black pepper to taste. Grate 2
ounces parmesan cheese into eggs, and whisk. If mixture looks thick,
add a splash of water.
4) When pasta is cooked, strain and return to pot. Add the pancetta
and some olive oil. Stir well. Pour in egg yolk mixture and mix well.
Serve with more parmesan if desired. (The residual heat of the pasta
cooks the eggs.)