lb. pasta, cooked al denté (any kind)
cup heavy cream
salt and freshly ground black pepper, to taste
tbsp. extra virgin olive oil
tbsp. unsalted butter
lb. pancetta, bacon, prosciutto or salt pork
cups freshly grated Parmesan and/or Romano cheese
Cut the pancetta, bacon, prosciutto or salt pork into small 1/8-inch cubes. The rind/skin may be left on. Add 3 whole, peeled garlic cloves. In a large, heavy skillet over low heat, sauté meat bits and garlic for 10 minutes or so, until the meat becomes translucent and softened. Stir occasionally. Press softened garlic into the oil from the bacon to flavor it. Add olive oil as needed, to keep bits from sticking. Meanwhile, cook pasta, following package directions, until al denté (to the tooth). Beat eggs and cream together with a pinch of salt. Add butter to pan and stir until melted. Stir the cooked and well-drained pasta into the skillet. Remove pan from heat and stir in the beaten eggs/cream mixture along with half of the grated cheese. Work and stir quickly as the heat of the pasta will begin to cook the eggs. Stir until each strand of spaghetti is well coated. Stir in remaining cheese and add salt and pepper, to taste. Serve at once.