This was the first time I have ever made Spaghetti alla Carbonara and I wasn’t sure what to expect, but I was pleasantly surprised. I knew that Hubby would like it, considering it contains pancetta and eggs and pasta. What’s not to love, right? I, on the other hand, wasn’t so sure. I’m not a die hard egg lover. However, this Spaghetti alla Carbonara turned out delightfully creamy even though it contains no cream (the authentic way). I would never have known that it contained eggs. Mario says it’s all about the preparation, and who am I to question someone who is so good at what he does that he can pull off wearing orange crocs? Adding the egg whites with the cheese off the heat into the cooked pasta, and then serving with the egg yolk nestled in the center of the pasta allows for each person to stir in the egg yolk which cooks in the hot pasta, and makes the sauce even creamier. Good stuff, I tell you. Very good stuff. And extremely easy. We’ll call that a win on a day that I desperately needed a victory.