Spaghetti alla Carbonara comes from my hometown of Rome, Italy. The word carbonara in Italian means charcoal. But, don’t be alarmed, there will be no charcoal in this pasta. Instead this pasta has a lot of black pepper over the top to resemble the charcoal.  Growing up in Rome, I had the Spaghetti alla Carbonara very frequently and I liked it with a lot of peppers as it is suppose to be.

Serving: 4 people

Ingredients

1 lb of Spaghetti

4 eggs (2 whole eggs and 2 yolks)

12 oz Italian Pancetta Bacon or Guanciale Meat

1/2 cup Romano cheese

Extra virgin olive oil

Salt

Black Ground Pepper

Preparation

Boil a pot of water. When the water is boiling, add salt and the spaghetti pasta. Cook the pasta al dente.

In a frying pan, add the extra virgin olive oil and the diced pancetta. Dice the pancetta in medium squares. While that is cooking, add 2 whole eggs and 2 yolks to a bowl.  Beat the eggs in the bowl very well.

Drain the pasta, and add it to the egg bowl. Stir them very well. Add the cooked pancetta to the bowl and the romano cheese. If the spaghetti is too dry for your taste, add a scoop of the pasta water. Serve it immediately. Garnish with some parmigiano cheese and sprinkle with black ground pepper.

Enjoy it!

Buon Appetito!