Spaghetti alla Carbonara

Ingredients -

1 pound dry spaghetti
4 ounces panchetta or slab bacon cubed or sliced into small pieces. Or after cooking.
2 large eggs
1 cup grated Parmigiano-Reggiano plus more for serving
chopped garlic
chopped sun dried tomatoes (optional)
Fresh ground black pepper
1 handful fresh flat-leaf parsley chopped (in my opinion this is optional)

- While cooking the spaghetti prepare the sauce -
- In a frying pan cook the meat until rendered.
- Drain the spaghetti.
- Add the garlic and tomatoes to the frying pan. Garlic will become bitter if over cooked. Just heat it.
- Dump the stuff from the frying pan into the drained spaghetti and stir until mixed.
- In a small bowl whip up the eggs and add the cheese
- Toss in the egg/cheese mixture and stir it up to get the spaghetti well coated.
- Before serving add some pepper and maybe some salt. Or at serving time.

Beware. If you add the egg mixture when the spaghetti is too hot it cooks and makes scrambled eggs on the spaghetti.

Serve with more cheese and the parsley on top. Yum!

It is important to add the bacon/garlic in one step and the egg/cheese in another step.
I make a half recipe.

Tweaked 11Jul19