Pasta Carbonara

Ingredients:

• 1/2 LB Cooked Spaghetti
• 3 TB Olive Oil
• 2 Garlic Cloves, peeled
  
• 1/4 lb Pancetta, or good bacon, small dice
  
• 2 Eggs
• 3/4 Cup Parmesan Reggiano Cheese
• Freshly Ground Black Pepper to Taste
• 2 TB fresh Italian Parsley, chopped fine
  

On the Stove:

• Heat olive oil and garlic cloves.
• Remove garlic when it becomes golden and add pancetta. Fry until crisp around the edges. Set frying pan aside.
• In a large mixing bowl whisk together the eggs, cheese, pepper, and parsley.
• Reheat the pancetta.
• Drain the pasta and add to the egg mixture (important: the pasta must be steaming hot and just drained to help cook the eggs). Stir together.
• Add the sizzling pancetta and olive oil to the pasta mixture (important: again the pancetta and oil must be hot to help cook the eggs).

Serve in 2 bowls with freshly grated Parmesan Reggiano.