Spaghetti Alla Carbonara

Submitted by ratherbeswimmin

"A Roman dish made with Pecorino Romano, pancetta, and eggs."

 

• Ready In: 22mins
• Ingredients: 7
• Serves: 4-6

ingredients

• 2 tablespoons olive oil
• 2 tablespoons butter
• 4 ounces pancetta, cut into 1/4-inch dice
• 1 lb spaghetti
• 5 eggs, well beaten
• 1⁄2 cup shredded pecorino romano cheese
• fresh ground black pepper

directions

1. In a large skillet, heat olive oil and butter; add in pancetta; stir/saute until golden.
2. Transfer pancetta using a slotted spoon to paper towel lined plate to drain.
3. Cook pasta in boiling salted water until al dente, about 10 minutes; drain.
4. Meanwhile, beat the eggs, ¼ cup cheese, and pepper in a large serving bowl; add hot pasta; toss; **note-the pasta should be added immediately after draining; the heat from the pasta will cook the eggs enough to prevent disease.
5. Sprinkle the pancetta on top along with the remaining cheese.