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  • Spaghetti Alla Carbonara
    Recipe contributed by my wife Judy Perin
    • 1 pound of spaghetti
    • 3 tablespoons of olive oil
    • 3 eggs beaten
    • 1/2 cup Pecorino Romano cheese
    • 1/2 pound pancetta or bacon
    • Salt to taste
    • Freshly cracked pepper
    Bring 4-5 quarts of water to boil in a large pot. In a large skillet cook pancetta or bacon in oil until crisp. Add a pinch of salt to boiling water. Place the pound of spaghetti in the water and cook according to the directions on the box for spaghetti that is al dente. In a bowl beat three eggs, cheese and ground black pepper. When the pasta is done you want to drain it and add it to the skillet with the egg mixture and toss the ingredients to ensure everything is thoroughly mixed. Serves 4

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