Quick & Easy Spaghetti Carbonara

adapted from Ruth Reichl’s Garlic & Sapphires

Serves 4

3/4 pound uncooked spaghetti
8 ounces pancetta, thinly sliced
2 cloves garlic, peeled
1 tablespoon extra virgin olive oil
2 large eggs
3/4 cup freshly grated Parmesan cheese
Salt and freshly ground pepper, to taste

1. Prepare pasta according to package directions. Meanwhile, heat olive oil in a skillet over medium-high heat. Add pancetta and garlic cloves. Saute until pancetta is crisp and garlic is golden. Drain pancetta, reserving 1/4 cup of the drippings; discard garlic.
2. Crack eggs into a large serving bowl and beat well. Drain hot pasta and add to eggs. Toss quickly to “cook” the eggs and evenly coat the pasta. Add the cooked pancetta, reserved drippings and parmesan cheese; toss until mixed well. Serve immediately.