Spaghetti Carbonara

This pasta has always been my favorite pasta. From when I was a kid, it was always known as "Kyle's sauce" around my house. Some people get turned away with the idea of pasta in raw eggs, but I think people should try it.

many different versions of this show up a lot in restaurants and cook books, but many use cream and peas to make a thicker, hot sauce, where the one I like, and make, is room temperature eggs and pancetta. Simple, easy and fast. Enjoy.

Spaghetti Carbonara
Makes 4 portions


400g of spaghetti
4 large eggs
1/4 cup grated Parmigiano-Reggiano, plus extra for after
1/4 cup chopped pancetta
Salt
Pepper

Bring a large pot of water to a rolling boil and add a liberal amount of salt to it. I think most people don't add enough salt to pasta water. You want add enough salt so that the water tastes like the sea.

In a bowl, crack the eggs and stir them together, adding in the Parmigiano, and pepper, continually stirring with a fork until it is all mixed. Set aside.

Heat up a pan and add the pancetta, cooking for 2-5 minutes, until the pancetta cooks a little. set aside.

Once the water is boiling add the pasta and cook to the package directions or a little less to get a nice al dente pasta.

One the pasta is done, remove it from the water, and toss it in the egg and cheese mixture with the pancetta.

Serve right away and sprinkle more cheese on top.

I went with a Pinot Noir from Chile, Cono Sur Pinot Noir.