Spaghetti Alla Carbonara

• Coarse salt
• 1 pound spaghetti
• 4 ounces pancetta, coarsely chopped
• 2 tablespoons extra-virgin olive oil
• 3 garlic cloves, minced
• 4 large eggs
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup freshly grated Pecorino Romano cheese
• Freshly ground pepper

1. Bring a large pot of water to a boil; add salt.
2. Add the pasta; cook until al dente.
3. Drain.
4. While the pasta cooks, cook the pancetta in a large skillet over medium-high heat, stirring occasionally, until golden brown, 6 to 7 minutes.
5. Using a slotted spoon, transfer the pancetta to a bowl.
6. Reduce heat to medium-low.
7. Add the oil to skillet; heat until hot but not smoking.
8. Add the garlic; cook until golden, about 3 minutes.
9. Lightly beat the eggs in a large serving bowl; set aside.
10. Add the pasta to skillet; toss.
11. Transfer to the eggs.
12. Add the cheese and pancetta; toss.
13. Season with pepper.

salt, spaghetti, pancetta, extravirgin olive oil, garlic, eggs, parmesan cheese, freshly grated pecorino romano cheese, freshly ground pepper

Taken from www.epicurious.com/recipes/food/views/spaghetti-alla-carbonara-392496 (may not work)