Simple Spaghetti Carbonara

• 4 whole Large Eggs (farm Fresh Preferred!)
• 8 ounces, weight Slab Bacon Or Pancetta
• 1 pound Dried Spaghetti Noodles
• 1 Tablespoon Sea Salt, For Pasta Water
• 1/2 cups Freshly Grated Parmesan Cheese Plus More For Garnish
• 1/2 cups Freshly Grated Romano Cheese
• Fresh Ground Black Pepper To Taste
• Fresh Parsley, Torn For Garnish

1. Bring a large pot of water to boil.
2. Place the eggs (in the shell) into a bowl with some warm water to bring the eggs up to room temperature.
3. Cube the bacon.
4. Add the bacon into a large skillet and cook over medium heat until crispy.
5. Remove bacon from the skillet and drain on a paper towel lined plate.
6. Add a tablespoon of sea salt to the boiling water and add in the dried pasta.
7. Cook according to package directions (about 9-10 minutes).
8. Meanwhile crack the eggs into a large (deep) serving bowl and whisk.
9. Add grated cheeses and plenty of fresh ground black pepper, stir.
10. Once pasta is cooked, drain off the water (reserve 1 cup of pasta water in case you need to revive the sauce) and add drained pasta to the bowl with the egg and cheese mixture.
11. Toss thoroughly to cook the egg and melt the cheese.
12. Add a bit of the reserved pasta water if you need to in order to loosen it up just a tad.
13. Add in the bacon and toss some more.
14. Serve and top with more black pepper, a sprinkle of grated Parmesan and some fresh torn parsley leaves.
15. Enjoy!

eggs, bacon, noodles, salt, freshly grated parmesan cheese, freshly grated romano cheese, ground black pepper, fresh parsley

Taken from tastykitchen.com/recipes/main-courses/simple-spaghetti-carbonara/ (may not work)