Pasta Carbonara

• Kosher salt
• Extra virgin olive oil
• 3/4 cup pancetta, cut into 1/4-inch dice
• 1 pound spaghetti
• 8 large eggs
• 1/2 cup freshly grated Parmigiano
• 1/2 cup freshly grated Pecorino
• Freshly ground black pepper
• 4 scallions, green parts only, cut into 1-inch lengths on a severe bias

1. Bring a large pot of well-salted water to a boil.
2. Coat a large skillet with olive oil and bring it to medium heat.
3. Add the pancetta and cook, stirring occasionally, until it starts to color and become crisp, 6 to 8 minutes; remove from the heat.
4. Add the pasta to the boiling water and cook for 1 minute less than the instructions on the package suggest.
5. Taste it: It should be toothsome with just a little nugget of hard pasta still in the centerthis is al dente.
6. While the pasta is cooking, crack the eggs into a large bowl and add the grated Parm and Pecorino; season with salt and whisk vigorously until well combined.
7. Season with black pepperseriously, this is one place where pepper brings something special to the party!
8. Bring the pan with the pancetta back to medium heat.
9. Drain the pasta, add it to the pan, and coat it with any fat in the skillet.
10. Remove the pan from the heat, add the egg mixture to the pasta, and stir vigorously to combine.
11. Cover and let sit for 1 to 2 minutes so the steam gently cooks the eggs.
12. Uncover and stir againthe egg mixture will seem like a cream sauce.
13. Serve immediately garnished with sliced scallions.
14. A great carbonara is all about timing: render the pancetta, cook the pasta, and toss it all together while everything is screaming hotthis will ensure the eggs are cooked ever-so-gently

kosher salt, extra virgin olive oil, pancetta, spaghetti, eggs, freshly grated pecorino, freshly ground black pepper, scallions

Taken from www.epicurious.com/recipes/food/views/pasta-carbonara-378162 (may not work)