Spaghetti alla Carbonara
1 lb Monograno Felicetti Spaghetti
3 Tbsp Vera Jane’s Extra-Virgin Olive Oil
4 oz Niman Ranch Diced Pancetta
2 cloves garlic, peeled
2 large eggs
Freshly ground black pepper
1/2 cup Parmigiano-Reggiano, freshly grated
Bring a large pot of salted water to a boil. When it is boiling, add the pasta and cook 9-10 minutes. Meanwhile, combine the olive oil and pancetta in a sauté pan over medium heat and cook for 2 minutes, until fat begins to render. Add whole cloves of garlic and cook another 5 minutes, until edges of the pancetta just begin to crisp. Meanwhile, break the eggs into the bowl you will serve the pasta in, and beat with a fork. Add some black pepper to eggs.
Discard garlic from the pancetta pan. When pasta is cooked to al dente, drain and immediately pour it into the bowl with the beaten eggs. Mix thoroughly. Add pancetta with its fat, toss again. Add Parmigiano-Reggiano and serve.