Pasta alla Carbonara

Ingredients:

1 lb. pancetta (Italian bacon), diced

6 large eggs

½ heavy cream

1 lb. Vigo Spaghetti

1 cup grated parmesan cheese

Alessi Sea Salt, to taste

Preparation:

In a large saucepan, brown pancetta about 5 minutes, drain most of the grease and set aside.  In a medium bowl, beat eggs and cream.  Set aside.

Bring a large pot of salted water to a boil.  Add pasta and cook “al dente”.  Drain well.  Over medium heat, add cooked pasta to saucepan of pancetta.  Add cream and egg mixture and grated cheese, tossing to coat.  Season with sea salt and freshly ground black peppercorns, to taste.  Serve with additional grated cheese if desired.

Notes: