Spaghetti Alla Carbonara
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½ lbs thick Sliced Bacon

3 tbsp of Olive Oil

1 lbs of thick Spaghetti

4 Eggs, well beaten

6 tbsp of Parmesan Cheese

6 tbsp of Pecorino Cheese

2 tbsp Salt

1-½ gal of Water

Black Pepper (if desired)

Cut bacon into small pieces. Heat the olive oil in a pan at medium-low heat. Add the bacon. Stir frequently until it is cooked through and crisp. Cover the pan and put it aside. Bring 1- ½ gal of water to boil in a pot. Stir in the salt. Add the spaghetti and cook until it is al dente. Save one cup of the pasta water, and drain the rest off.

Once the pasta is fully drained, return it to the pot. Place on low heat. Immediately add the pre-beaten eggs, half of the cheeses, and the bacon (cut in small pieces) to the pasta. Slowly add the pasta water and stir gently until the whole mixture is creamy.

Serve immediately with the remaining cheeses (and pepper if desired). Buon Appetito