Spaghetti alla Carbonara

An Italian Classic

2 large eggs
.5 c freshly grated parmesan cheese
.33 c Spicy Olive Tuscan Herb EVOO
2 large cloves garlic, finely chopped
3 fresh red chilies
.25 lb. pancetta, chopped
1 lb. spaghetti

Combine the eggs and parmesan and whisk until smooth. Combine the oil, garlic, chilies and pancetta in a frying pan and cook over low heat until most of the fat is released. Keep the garlic at a very pale color. Meanwhile, cook the spaghetti in plenty of salted, boiling water until al dente. Drain and turn the pasta into a heated bowl. Remove the chilies from the frying pan and pour the hot contents of the pan over the pasta. Then add the eggs and cheese. Add some of the pasta cooking water if necessary to moisten. Toss well and serve immediately.