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Submitted by Glen Yingling of Lewiston Idaho
Spaghetti Alla Carbonara
14 oz dried spaghetti
4 tbsp heavy cream
1/2 cup grated parmesan cheese
1/2 cup pecorino cheese
1 tbsp butter
5 oz pancetta, finely diced
Salt and pepper
Bring slightly salted water to a boil, add pasta and cook till tender. In a separate bowl combine eggs, cream, parmesan cheese and pecorino cheese. Season with salt and pepper.
Melt the butter in a large saucepan add pancetta and fry until crispy. Drain spaghetti and add to pan while it is still dripping wet. Pour cheese sauce over it. Remove pan from heat and toss the pasta in the sauce till the eggs begin the thicken but are still creamy. Serve on warm plates and sprinkle with pepper.