A while ago I had to go up to Concord for a day-long course. My dad’s best friend lives up there and is a cool guy, so I gave him a call before hand and stopped by after the course to make dinner.

That’s him, prepping some pancetta.

Ingredients:

• 1 pound spaghetti
• 2 tablespoons olive oil, divided
• 1 1/2 cups pancetta, diced
• 1 onion, chopped
• 1 clove garlic, minced
• 1/4 cup dry white wine (optional)
• 4 eggs, beaten together lightly
• 2/3 cup peas (optional)
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 1 pinch salt and black pepper to taste
• 2 tablespoons chopped fresh parsley

When I showed up, Ray’d already done half the work!

In a large pot, cook the spaghetti according to package directions until al dente. Drain well, then toss with one tablespoon olive oil and set aside.

Meanwhile, in a large skillet cook the pancetta until lightly browned.

Remove the pancetta to a paper towel-lined plate and set aside. Drain the fat from the skillet, if there’s more than a tablespoon or two left (we didn’t have much), then add the remaining tablespoon of olive oil. Add the chopped onion, cooking over medium heat until onion becomes translucent. Add the wine, if desired, then the garlic, and cook one minute. Return the pancetta to the pan.

The bits leftover from the pancetta really turned the onion brown, especially after the wine helped pulled everything up off the bottom of the pan.

Add the spaghetti and toss to combine with the pancetta mixture. Add the eggs and cook, tossing constantly, until the eggs are barely set. Add the half cup of Parmesan and the pepper and salt and toss again. Remove from the heat.

Transfer to your serving dish.

And sprinkle with parsley and extra Parmesan.

Spaghetti carbonara is SUCH a good comfort food! I really love it. Two thumbs up! Also two thumbs up to Ray, for being so happy to cook!

Spaghetti Carbonara

Adapted from AllRecipes.

• 1 pound spaghetti
• 2 tablespoons olive oil, divided
• 1 1/2 cups pancetta, diced
• 1 onion, chopped
• 1 clove garlic, minced
• 1/4 cup dry white wine (optional)
• 4 eggs, beaten together lightly
• 2/3 cup peas (optional)
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 1 pinch salt and black pepper to taste

2 tablespoons chopped fresh parsley

In a large pot, cook the spaghetti according to package directions until al dente. Drain well, then toss with one tablespoon olive oil and set aside.

Meanwhile, in a large skillet cook the pancetta until lightly browned. Remove the pancetta to a paper towel-lined plate and set aside.

Drain the fat from the skillet, if there’s more than a tablespoon or two left , then add the remaining tablespoon of olive oil. Add the chopped onion, cooking over medium heat until onion becomes translucent. Add the wine, if desired, then the garlic, and cook one minute. Return the pancetta to the pan.

Add the spaghetti and toss to combine with the pancetta mixture. Add the eggs and cook, tossing constantly, until the eggs are barely set. Add the half cup of Parmesan and the pepper and salt and toss again. Remove promptly from the heat.

Serve sprinkled with parsley and extra Parmesan.