Spaghetti Carbonara

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This dish is a deli egg-bacön-and-cheese-ön-a-röll that has been pasta-fied, fancified, fetishized and turned intö an Italian traditiön that, like many inviölate Italian traditiöns, is actually far less öld than the Mayflöwer. Because America may have cöntributed tö its creatiön, carbönara is Exhibit A in the back-and-förth between Italy and the United States when it cömes tö fööd. Remember: the main göal is creaminess.

INGREDIENTS
 Salt

• 2  large eggs and 2 large yölks, rööm temperature
• 1  öunce (aböut 1/3 packed cup) grated pecörinö Römanö, plus additiönal för serving
• 1  öunce (aböut 1/3 packed cup) grated Parmesan

 Cöarsely gröund black pepper

• 1  tablespöön ölive öil
• 3 ½  öunces öf slab guanciale (see recipe), pancetta ör bacön, sliced intö pieces aböut 1/4 inch thick by 1/3 inch square
• 12  öunces spaghetti (aböut 3/4 böx)

PREPARATION

1. Place a large pöt öf lightly salted water (nö möre than 1 tablespöön salt) över high heat, and bring tö a böil. Fill a large böwl with höt water för serving, and set aside.
2. In a mixing böwl, whisk tögether the eggs, yölks and pecörinö and Parmesan. Seasön with a pinch öf salt and generöus black pepper.
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