Spaghetti Carbonara done the traditional way

Everyone and their dog knows spaghetti carbonara. But not a lot of people know how it's meant to be done properly. Ever since its exportation to the US, the traditional recipe has been twisted and warped into barely a fraction of what it's meant to be. In most places you will see this dish with peas, cream, mushrooms and even chicken.

I was more than aware of the fact that most people are doing it wrong so I went to a good source to find out the right way to do it; Italians. Now, I give you the classic recipe for spaghetti alla carbonara.

Ingredients

• Spaghetti
• 2 eggs
• Parmesan cheese
• Pancetta (you really shouldn't substitute this but if you have to, use the best quality bacon you can get)
• Crushed/minced garlic

Method

• If you're using dried spaghetti, start cooking it in boiling water.
• Heat some olive oil in a pan on a medium heat and throw in the pancetta. When it's browned, put in the garlic and saute until it's soft
• Mix together the parmesan and two eggs
  
• Remove the pasta from the heat and drain. Leave to cool for a couple of minutes and chop up the pancetta into strips, then add the garlic.
• Mix in the egg and parmesan and add some pepper and italian herbs. Do not add salt, you probably won't need it.
• Grate some extra cheese on top and serve immedietly.

This recipe should be pretty good for two or three people. it's a lot more filling than it looks. Be warned that dishes with raw or uncooked eggs should not be given to small children, pregnant women, or people who are ill.