Spaghetti alla Carbonara

I've tried a few different carbonara recipes and the others turn out kind of dry. This one is very saucy and rich. If you like bacon, cheese, and pasta, you have to make this at home!

Prep Time: 10 min    Cook Time: 25 min    Total: 35 min

Spaghetti alla Carbonara

Ingredients

• Salt
• 2 tablespoons olive oil
• 3/4 cup pancetta, cut into 1/4-inch dice
• 1 pound spaghetti
• 8 large eggs
• 1/2 cup grated Parmesan
• 1/2 cup grated pecorino
• Freshly ground black pepper
• 4 scallions, cut on a severe bias
• 
  
• Directions
• Bring a large pot of well salted water to a boil over medium heat.
  Add about 2 tablespoons olive oil to a large skillet over medium heat. Add the pancetta a medium heat and cook until it starts to color and become crisp. Turn off the heat and reserve.
  Drop the pasta into the salted boiling water and cook it 1 minute less than it says on the package, usually about 6 to 7 minutes. Bite the pasta to check the consistency.
  While the pasta is cooking, crack the eggs into a large mixing bowl. Add the grated cheeses and season with salt. Whisk vigorously until it becomes a homogenous. Season generously with black pepper.
  When the pasta is just about done, return the pan with the pancetta to medium heat. Remove the pasta from the cooking water. Toss or stir the pasta into the pancetta to coat the pasta with the remaining fat in the skillet. Immediately vigorously stir the egg mixture into the pasta. Cook for 1 to 2 minutes, stirring constantly until the egg mixture looks like a cream sauce.
  Serve immediately garnished with sliced scallions.
  
  
  My Modifications
  Okay, I'm a cook on a budget. I cannot afford to be paying $5+ on less than a half a pound of pancetta. Pancetta is just Italian bacon that's fancier than American bacon. I use regular bacon and chop it up before cooking it. It's important to put the chopped up bacon in the pan with the olive oil before the pan has heated up. By slowly bringing the bacon up to temperature, it will allow more fat to be rendered out of the bacon and you need this fat to toss the pasta in. I also use a full pound of freshly grated parmesan instead of 1/2 a pound mixed with 1/2 pound of pecorino ramano because again, it's expensive. When mixing the egg mixture into the pasta, it's very easy for the eggs to scramble. I usually have my boyfriend stir the pasta as I pour in the egg mixture, so if you could get someone to help you with this step, you'll have an easier time with it.