Spaghetti Alla Carbonara Recipe

Spaghetti alla Carbonara Recipe

1 lb. dried spaghetti or any pasta that you want
4 ozs. Pancetta or 6 bacon slices, cut in 1/4-inch dice
1/4 cup of heavy cream
4 beaten eggs
1/2 cup of Pecorino, grated freshly
Pepper & salt for seasoning
Parmesan or Romano cheese

Saute the bacon or pancetta until they turn a golden brown color and drain them on some paper towels. On a big bowl, mix together cream, half of cheese, pepper, salt & eggs then be sure to mix them thoroughly.

Pasta should be cooked as per instructions from its package until it has cooked through but still firm and drain it well and add pasta to bowl where prepared sauce is and make sure that pasta has been coated evenly with sauce.

The hotness of the cooked pasta can cook the eggs in the sauce and make it thicker. If it is necessary, put pasta that has been coated with sauce back to your cooking pot then continue to cook on low flame, constantly shaking it just until sauce gets thick.

Serve the dish topped with cooked bacon or pancetta & the remainder of the cheese.

Makes 4-6 servings