spaghetti alla carbonara

I seem to be on a pasta kick lately. Maybe the late summer heat has me craving carbs? Maybe I'm just tired of making salads and pizzas? Whatever the case, I've been revisiting old favorites and trying out new ones. Carbonara is a dish that was big in Rome when I studied there, but I haven't attempted to make myself until now. Here's what you'll need:

• 1/2 pound spaghetti
• 2 tablespoons olive oil
• 1/2 pound pancetta, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 eggs
• 1/2 cup plus 2 tablespoons grated Parmesan cheese
• 1 pinch salt and black pepper to taste

In a large pot of boiling salted water, cook the spaghetti pasta until al dente - about 9 minutes. Drain well, toss with 1 tablespoon of olive oil, and set aside.

Meanwhile in a large non-stick skillet, cook the chopped pancetta until slightly crisp; remove and drain onto paper towels. Leave about 2 tablespoons of the pancetta grease in the pan and add the remaining 1 tablespoon olive oil. Add the chopped onion, and cook over medium heat until the onion is translucent. Add the minced garlic, and cook 1 minute more.

Return the pancetta to the skillet and add the cooked and drained spaghetti. Toss to coat and heat through. Add th ebeaten eggs and cook, tossing constantly until the eggs are barely set. Quickly add 1/2 cup of Parmesan cheese, and toss again. Add salt and pepper to taste (you really don't need much salt at all).

Serve immediately with extra Parmesan cheese on top.

Bon Chappetit!