Spaghetti alla Carbonara

Make something good.

1. 01

   Cut the pancetta or bacon into 1/4 wide slices.

2. 02

   Lightly mash the garlic with the flat end of a chef’s knife, enough to split it and loosed the skin, which you want to toss.

3. 03

   Put the garlic and olive oil into a small sauté pan and heat over medium high until garlic turns a deep golden brown. Remove and throw away the garlic.

4. 04

   Put the pancetta slices into the pan, and cook until lightly brown and crisp at the edges. Slowly add the white wine, and let it cook a minute or two until the alcohol burns off.

5. 05

   Break the 2 eggs into the bowl in which you will be serving. Beat them with a fork then add the grated cheeses, a healthy grinding of pepper, and the chopped parsley. Mix thoroughly.

6. 06

   Briefly reheat the pancetta over high heat then remove from heat.

7. 07

   Add a small amount of the pancetta drippings to a small amount of the just cooked spaghetti and mix well. Add to the bowl and toss rapidly, taking care not to cook the eggs. Toss in the rest of the pasta, cream (if using), pancetta with its drippings, and peas, and toss thoroughly.

8. 08

   Serve at once.

9. 09

   Note: I've never had problems using raw eggs, which can transmit salmonella, as I've always used the freshest ones I can find. But if you are concerned, or will be serving to young children, elderly people or those with a weakened immune system, you may wish to skip the raw eggs and add cream instead.