Recipe - Spaghetti Alla Carbonara

2 tablespoon Extra virgin Olive oil
6 ounce Pancetta or Guanciale cut
into pieces
; 1inch long by 1/8 inch
thick
3 Whole eggs
One half cup Freshly grated Pecorino
Romano
Peppermill with whole black
peppercorns
1 tablespoon Kosher salt
1 pound Spaghetti

Heat the olive oil in a large heavybottomed saucepan over medium flame.
Add the pancetta and cook slowly until crisp and just lightly browned,
about 15 minutes. Remove the pan from the heat and set aside.

Beat the eggs together in a bowl large enough to easily hold all the pasta.
Add the cooked pancetta and, if you like, some or all of the rendered
pancetta fat. Stir in the Pecorino Romano and add at least 68 turns of the
pepper mill. Set aside in a warm place.

Bring 1 gallon of water to a boil and add the salt. Plunge the spaghetti
into the boiling water and cook until al dente. Drain the spaghetti into a
colander and then immediately toss into the bowl with the egg, pancetta and
cheese mixture. Stir the spaghetti well to both cook the egg and coat the
pasta, and serve immediately in heated bowls. Top with grated Pecorino
Romano.

Yield: 4