Spaghetti Carbonara

Total time: 25 minutes
    The eggs are cooked by the hot pasta and water to form a creamy sauce without the cream.  The classic Italian dish uses pancetta, but regular bacon or Prosciutto will work equally well.

 Ingredients:

• 4oz (120gr) spaghetti   about 1 1/4" (3cm) diameter bunch
• 4oz (120gr) pancetta   substitute bacon or Prosciutto
• 2 tbs olive oil
• 2 eggs
• 1/2 cup Parmesan cheese (2oz, 60gr) plus more for sprinkling

 Instructions:

• Cook pasta according to package directions. 
• Slice pancetta or bacon into julienne strips. 
• Grate Parmesan.
• In medium bowl whisk eggs well. 
• Add Parmesan and whisk.
• When pasta is half cooked: 
• Heat oil in medium skillet over medium heat.  Add pancetta and sauté until crisp. 
• When pasta is done:
• Drain, reserving 1/2 or all of the cooking water.  (We only want 2 tbs, but we want it boiling hot.) 
• Immediately put pasta into skillet with pancetta and toss well. 
• Slowly pour 2 tbs of hot pasta water into the egg mixture, whisking constantly. 
• Pour egg mixture over pasta, tossing well.  (Use tongs). 
• Toss in skillet 1 minute, to heat through, then quickly put into warm bowl. 
• Serve immediately with a bit more Parmesan for sprinkling.

Note: if pancetta is brown before pasta is ready, remove from heat, but make certain to have pancetta and pan hot again before draining pasta. 

Note 2: The addition of the hot water to the eggs is to 'temper' them, so they become a creamy sauce rather than scrambled eggs. If you heat in the skillet too long, however, they will still end up like scrambled eggs.