Pasta Alla Carbonara

• 1 box thick spaghetti (Spaghettoni)
• 1 tbsp. extra-virgin olive oil
• 4-6 strips bacon or pancetta, finely chopped
• 3-4 cloves fresh garlic, finely crushed
• 3-4 eggs
• 2 cups Parmigiano-Reggiano or Pecorino Romano cheese, grated
• Extra-virgin olive oil (to taste)
• Pepper (to taste)
• NOTE: You'll need 2 cups of freshly grated cheese - feel free to mix Parmesan and Pecorino, or simply use one type of cheese. You can also substitute 3-4 tbsp. crushed/chopped garlic (from a jar) for fresh garlic.

1. Boil water in a medium-large pot; add the uncooked pasta and cook as indicated on the box (usually boil for 9-11 minutes over medium-high heat). Drain pasta; cover with a large pot lid or aluminum foil to preserve heat and moisture.
2. While the pasta cooks, heat a large skillet over medium heat. Add a small amount of olive oil to the pan. Crush or finely chop garlic (the smaller the pieces, the better). Finely chop bacon or pancetta. Add bacon to the skillet, and cook until it looks transparent (not pink). Add garlic and stir. Reduce heat to medium-low (if the oil is "popping," it's too hot) and cover.
3. Crack eggs into a medium bowl; whisk until blended. Add cheese; use a fork to combine the mixture until blended well.
4. Add drained pasta to skillet with garlic and bacon; increase heat to medium-high. Pour egg mixture over pasta. Working quickly, stir the pasta until the bacon, garlic, and egg are as evenly distributed as possible.
5. Garnish with pepper as desired; drizzle olive oil over pasta if it seems too dry.

extravirgin olive oil, bacon, garlic, eggs, romano cheese, extravirgin olive oil, pepper, also substitute

Taken from www.epicurious.com/recipes/member/views/pasta-alla-carbonara-50065957 (may not work)