Spaghetti alla Carbonara

Spaghetti in Carbonara Sauce

Ingredients for 4 people:

• 1/2 pound of spaghetti
• 4 ounces Italian cubed pancetta
• 3 tbsp extra-virgin olive oil
• 2 large eggs room temperature
• 1/2 cup Parmesan cheese, freshly grated
• 1/4 cup Pecorino-Romano cheese, freshly grated
• salt and pepper
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Directions:

• Put a 4 liters pot of water on to boil. 
• While the water is boiling, add oil, pancetta and garlic to a skillet over med-high heat. Turn it to make sure pancetta does not stick. When pancetta is browned, turn heat down and keep warm 'til needed.
• When water boils, add pasta, than salt and cook it until al dente.
• Lightly beat the eggs and the cheese in the bottom of your serving bowl. 
• Season with salt and pepper.
• When the pasta is done, drain well and add it to the skillet with the pancetta and toss.
• Transfer the pasta to the serving bowl with the eggs immediately and toss. The heat of the pasta and oil will “cook” the eggs.
• Season with more freshly ground black pepper and serve with some additional cheese on top.