Cook The Book: Spaghetti Alla Carbonara

• 1 pound spaghetti
• 6 ounces (about 3 slices) pancetta (or guanciale), diced
• 1 tablespoon extra virgin olive oil
• 6 fresh eggs, beaten
• 2 ounces Parmigiano-Reggiano, or more to taste
• Coarse sea salt to taste
• Freshly ground Tellicherry black pepper to taste

1. Bring a large pot of salted water to a boil and add the spaghetti. Stir well to keep from sticking. Cook until al dente, about 10 minutes or so.
2. Meanwhile, in a 12-inch skillet fry the pancetta in the olive oil until the fat has melted completely and the meat is crisp. Remove the pancetta from the pan, reserving the fat. Reduce the heat to low, being careful not to burn the fat.
3. When the spaghetti is done, drain and toss with the fat in the skillet.

spaghetti, pancetta, extra virgin olive oil, eggs, salt, freshly ground tellicherry black pepper

Taken from www.seriouseats.com/recipes/2009/09/spaghetti-alla-carbonara-recipe.html (may not work)