Spaghetti Carbonara Recipe

8 oz dry spaghetti
1 Tbsp olive oil
2 eggs 

4 ounces roughly chopped thick bacon or small cubed Pancetta

3 Tbsp Pecorino Romano cheese
3 Tbsp grated Parmigiano cheese
8 ounces Spaghetti or Linguine 
salt 

freshly ground black pepper

In a small bowl, whisk the eggs and then add in the cheese and 1 tsp of pepper and incorporate. Set aside.

Place a large pot of water on the stove and salt well. Bring the water to a boil, break the pasta in half and cook until the pasta is al dente.

As the pasta is cooking, saute the bacon in the oil and 1 tsp pepper in a large pan or Dutch Oven until the bacon becomes almost crisp.  

Drain the spaghetti (save 1 cup of the water) and immediately add the pasta in the pan with the bacon and mix thoroughly with tongs.

Then slowly add the egg mixture to the pan and stir constantly until all of the pasta has been coated. Add some of the saved pasta water (if need) until the carbonara is creamy.

Add salt and/or pepper to taste. 

Plate the carbonara, lightly garnish with a small amount of pepper and cheese.

Enjoy!