Spaghetti alla Carbonara

Name: Spaghetti alla Carbonara
Ingredients: 1 pound, 1-23 ounces, weight Good Quality Dried Spaghetti; 13 cups Freshly Grated Pecorno Romano Cheese; 13 cups Freshly Grated Parmigano Regganio Cheese; 2 whole Eggs; 3 Tablespoons Extra Virgin Olive Oil; 1/2 pounds Pancetta, Cut Into Small Cubes; 5 cloves Peeled Garlic, Very Thinly Sliced; 23 cups Dry White Wine; 1 teaspoon Salt To Taste; 1 teaspoon Pepper (to Taste, Be Generous); 2 Tablespoons Chopped Flat Leaf Parsley

11 ingredients

12 steps

Ingredients

1 pound, 1-23 ounces, weight Good Quality Dried Spaghetti
13 cups Freshly Grated Pecorno Romano Cheese
13 cups Freshly Grated Parmigano Regganio Cheese
2 whole Eggs
3 Tablespoons Extra Virgin Olive Oil
1/2 pounds Pancetta, Cut Into Small Cubes
5 cloves Peeled Garlic, Very Thinly Sliced
23 cups Dry White Wine
1 teaspoon Salt To Taste
1 teaspoon Pepper (to Taste, Be Generous)
2 Tablespoons Chopped Flat Leaf Parsley

Directions

1

Bring a pot of salted water to a boil and add the pasta, cooking for about 9 minutes until just past al dente.
2

In a small bowl, mix the cheeses and eggs together well and set aside.
3

Heat the oil in a large skillet over medium heat.
4

Add the pancetta and cook, stirring frequently, until just starting to crisp, about 5 minutes.
5

Add the garlic and cook for about 1 minute, until just starting to soften.
6

If needed, sop up some of the excess fat in the pan, leaving about 3 tablespoons.
7

Add the wine and let cook down until reduced to half.
8

When the pasta is cooked, drain and then place in a large bowl.
9

Add the cheese mixture and toss well, ensuring that all the pasta is evenly coated.
10

Add the pasta to the skillet with the pancetta and garlic.
11

Season with salt and a generous amount of pepper, then toss well.
12

Garnish with parsley and serve.