Spaghetti carbonara

It's always been one of my favorites at Chianti. It's fairly simple, basically spaghetti with bacon and eggs. C'mon, breakfast spaghetti! I hadn't really thought about making it till I saw it on the Food Network. Seemed simple so why not?

It starts with pancetta, cooked with some garlic in olive oil. For the sauce, it's a few egg whites, mixed with milk and parmesan cheese. The garlic is removed, in goes the cooked spaghetti, and the sauce mixture. Then stir so clumps of egg doesn't form. Then, to top it off, a raw egg yolk from the egg whites separated earlier.

It turned out okay. Kinda bland though. I forgot to add pepper to the sauce. I think Chianti uses much more egg too. I think next time I'll use prosciutto instead of pancetta, a bit more oil, and regular spaghetti instead of the whole wheat stuff I used this time.