Spaghetti Carbonara

Ingredients Spaghetti: 80 gm Eggs:2 Parmesan:25gm Pancetta: 50gm Salt: to taste Pepper:to taste Extra Virgin oil: 10ml Method Blanch the spaghetti. Pan sear the pancetta slice until crisp. Add a little chopped pancetta and sauté in a pan. In a bowl break the eggs and blend with parmesan until smooth and foamy on a double boiler. Toss the pasta with the chopped pancetta, and season accordingly. Now place the crispy pancetta slice on a pasta plate and roll the spaghetti on top of it with the help of a fork. Pour parmesan and egg mixture on top of it, grind some pepper on to it with a pepper mill and garnish with a fresh basil sprig. The Hindu dated Saturday June 28 2008