Spaghetti Alla Carbonara

Very authentic rendition of this marvelous dish.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 3  tablespoons extra virgin olive oil
• 4  garlic cloves, crushed
• 2⁄3 lb pancetta, cut into 1/2-inch long strips
• 2⁄3 cup white wine
• 1  lb  dried spaghetti
• 2⁄3 cup  finely grated parmigiano-reggiano cheese
• 1⁄4 cup  finely grated pecorino romano cheese
• 2  tablespoons  finely chopped flat leaf parsley
• 2  large eggs
•  salt and pepper

Directions

1. Heat oil in a large skillet over medium-high heat.
2. Add garlic and cook until golden, about 1 minute. Remove and discard garlic.
3. Add pancetta strips and cook until edges are crisp, 5-6 minutes. Add wine and simmer until thickened, 2-3 minutes. Remove from heat.
4. Bring a pot of salted water to a boil. Add spaghetti and cook aldente. Drain, reserving 1/4 cup pasta water.
5. In a large bowl, whisk together cheeses, parsley, and eggs. Slowly drizzle in reserved pasta water while whisking constantly. Add spaghetti, along with reserved pancetta mixture. Season with salt and a generous amount of pepper. Toss to combine.