Spaghetti carbonara

This dish is a favourite of David's, so it's always a bit ominous attempting something so beloved. But, with the guidance of Silver Spoon (our Italian cooking bible), we embarked on this Italian classic. I had stopped earlier in the day to pick up pancetta, Parmesan and Romano from Cioffi's. It seemed appropriate to go to the source for these rather essential items. The dish itself is not really very complicated--though it seems the simplest recipes are often the hardest to truly master. It basically entails frying up pancetta in butter, adding al dente spaghetti, and stirring in an egg with the cheeses. Finish it off with some fresh-from-the-oven garlic bread, and you're good to go! All in all, the dish turned out well; although, we both agreed that the Romano was definitely coming on a little strong. It was certainly very tasty, and the strong cheese was tempered by the bread. We'll likely reduce the 1/4 cup of Romano down to something a little less the next time. David looked decidedly stuffed by the end of it all...he had taken a rather optimistic helping...and the post-pasta fog begins to roll in, as one sinks into the cushions and revels in the creamy goodness.