Spagetti ala Karbonara

                                               Spagetti ala Karbonara

Ingerdients:

•  1 pound dry spagetti
• 2 talespoons extra-virgin olive oil
• 4 onces pancetta or salb bacon,
  cubed or sliced into small strips
• 4 garlic cloves, finely chopped
• 2 large eggs
• 1 cup freshly grated Permigiano-
  reggiano, plus more for serving
• Freshly ground black pepper
• 1 handful frsh flat-leaf parsley,chopped.

Directions 
Prepare the sauce while te pasta cooking
to ensure that the spagetti will be hot and
rendy when the sauce is finished. It is very inportand that the pasta is hot when adding the egg mixture, so
that the heat of the pasta cooks the raw eggs in the sauce.
Bring a large pot of salted water to e boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm
(as they say in italian ''al dente'').Drain the pasta well, reserving 1/2 cup of the starchy cooking water to use in the sauce if you wish.
Meanwhile, heat the olive oil in a deep skillet over medium flame. Add the pancetta and saute for abaut 3
minutes, until   the bacon is crisp and and the fat is rendered. Toss the garlic into the fat and saute for less than 1 minute to soften.
Add the hot,drained spagetti to the pan and toss for 2 minutes to coat the stards in the bacon fat.Beat
the eggs anf Parmesan together in a mixing bowl, stirring well to prevent lumps. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quikly until the eggs thicken, but do not
scramble (this is done off the heat to ensure this does not happen).Season the carbonara whith serveral turns of freshly ground black pepper and tast for salt. Mound the spagetti carbonara into warm serviring blows and garnish with chopped parsley. pass more cheese around the table.