Spaghetti Carbonara with Crispy Sage
8 ounces of spaghetti, dried
1/2 cup of Romano cheese, grated
1/3 cup parmesan cheese, grated
1 egg and 2 egg yolks
4 ounces of pancetta, diced
1 teaspoon of fresh cracked black pepper
4 Sage leaves
 Combine egg, egg yolks, grated cheeses and black pepper. Mix until it forms a paste. Let it come to room temperature while pasta boils.
 Add pancetta to a cold sauté pan. Turn the heat up to medium-low and cook until crisp, about 10 minutes. Add sage leaves and let crisp. Remove sage and set aside. Do not remove the rendered fat. Take the pan off the heat.
 Boil spaghetti until it is “al dente.” Reserve 1 cup of the pasta water. Add the hot spaghetti to the pan with pancetta fat. Add egg and cheese pasta and stir quickly and constantly for 1-2 minutes or until sauce begins to form. Use pasta water to ¼ cup at a time to adjust the thickness of the sauce. You may only need 1/2 cup. Serve immediately and top with grated Romano cheese and crispy sage leaves.