spaghetti alla carbonara

Ever since I got the pasta attachment for my kitchenaid I've been having a hard time buying dry pasta.  Why buy pasta when I can make it myself?  I learned a tough lesson in pasta making this time. Our house was just too cold for the pasta to form correctly so the Husband had to put his muscles to work and knead the dough to the right consistency.  The result was still delicious whole wheat pasta, but it definitely took a lot of work.  So this is one of my favorite sauces to make with pasta.  It taste a little like alfredo sauce, but without the cream.

Spaghetti alla Carbonara
(adapted from foodnetwork.com)
ingredients

• 1 pound dry spaghetti
• 2 tablespoons extra-virgin olive oil
• 4 ounces pancetta, cubed
• 4 garlic cloves, finely chopped
• 2 large eggs
• 1 cup freshly grated Parmigiano-Reggiano, plus more for serving
• Freshly ground black pepper
• 1 handful fresh flat-leaf parsley, chopped

directions

1. Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce.
2. Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes until al dente. Drain the pasta well, reserving 1/2 cup of the starchy cooking water to use in the sauce.
3. Heat the olive oil in a deep skillet over medium flame. Add the pancetta and saute for about 3 minutes, until the bacon is crisp and the fat is rendered. Toss the garlic into the fat and saute for less than 1 minute to soften.
4. Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon fat. Beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken. 
5. Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency. Season the carbonara with several turns of freshly ground black pepper and taste for salt. Mound the spaghetti carbonara into warm serving bowls and garnish with chopped parsley.