Spaghetti Carbonara: Pasta with Bacon and Eggs

Ingredients

1/4 lb. pancetta, chopped in 1/2 inch piences
1 lb. linguine or spaghetti
3 gloves garlic, minced
3 tbs. extra virgin olive oil
2 eggs, beaten with a splash of milk and a couple tablespoons of the boiling water the pasta cooks in
a couple shakes crushed red pepper flakes (optional)
1/2 cup grated Parmigiano Reggiano or romano cheese, plus extra for the table
a handful chopped fresh flat-leaf parsley (optional)
freshly ground black pepper, to taste

Directions

Cook the pancetta in a small pan over medium-high heat. Once it begins to brown, remove from heat and place it on paper towels to absorb the grease. Drop your pasta into boiling salted water and let it cook for 5 minutes before you start the sauce. Cook the pasta until al dente. (Don't forget to take a few spoonfuls of boiling water from the pasta pot and add it to your scrambled egg mixture.)

Heat garlic and olive oil in a big skillet or frying pan over very low heat. Add crushed red pepper flakes if you like extra heat. Dump the pasta into a colander, give it a quick rinse, and drain it well. Turn the heat up on the garlic oil from low to medium. Toss the pasta in the pan with the garlic oil and coat the pasta evenly. Toss in the pancetta pieces. Pour the egg mixture evenly over the pasta. Toss the pasta fast and firmly. Turn the heat off. Add cheese, parsley, and a generous dose of black pepper. Serve it up hot, with extra cheese and pepper on hand.

Source: Rachel Ray 30-Minute Meals, Lake Isle Press, 1998.

I usually do not like Rachel Ray's recipes because she always has so many ingredients. For this one I had everything in the house and I substituted bacon for the pancetta. I like extra hot pepper! Really quick and easy!