Recipe: Spaghetti alla Carbonara

1 lb spaghetti* (I like to use bucatini or perciatelli for more bite.)
8 oz pancetta, chopped*
Sea salt & fresh ground pepper*
3/4 c Parmigiano Reggiano Cheese + serving*
3 large eggs
1/2 c half-and-half

*Available at ATI

1) Set a large pot of salted water to boil. In a large skillet, cook pancetta over medium heat, stirring occasionally, until crisp; transfer to a plate w/ a paper towel.
2) Add pasta to boiling water and cook until al dente.
3) Meanwhile, in a large bowl, whisk together eggs, Parmigiano Reggiano, and half-and-half. Set aside.
4) Drain pasta, leaving some water clinging to it. Working quickly, add hot pasta to egg mixture. Add pancetta; season w/ salt and pepper, and toss to combine.

- Serve immediately, sprinkled w/ additional Parmigiano Reggiano Cheese -