Spaghetti Carbonara

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   ["Put salted water on the boil for the pasta, grate the romano cheese and set aside, finely mince the fresh parsley and reserve.", "In a very large skillet, saute the pancetta lardons in the olive oil over medium heat until the bacon has rendered much of its fat. You don't want to cook the pancetta to the point of being crisp, it is better with a little fatty ""chew"" still left in it. Just before the pancetta is done, add the minced garlic to the pan and allow to cook until the garlic is golden brown. Set the pan aside to cool. (Allowing the pan to cool some at this point is important, because if the pan is too hot when you add the eggs later, they will immediately scramble, and not gently cook into the creamy sauce that is your ultimate goal. The dish will still taste fine if this happens, but it will look like someone gacked in your pan, so be careful.)", "Break the eggs into a medium sized bowl and whisk them till smooth. Add the grated cheese to the eggs and keep handy.", "Cook the pasta to the maker's instructions for ""al dente"

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