Whole Wheat Spaghetti Carbonara

Whole Wheat Spaghetti Carbonara
serves 4
(based on a Martha Stewart recipe)
1 pound whole wheat spaghetti8 ounces pancetta, chopped (I actually used a mix of pancetta and soppressata, you can also use bacon) Coarse salt and freshly ground pepper3 large eggs1 cup grated Parmesan cheese, plus more for serving1/2 cup half-and-half Set a large pot of water to boil (for pasta). In a large skillet, cook pancetta over medium heat, stirring occasionally, until crisp, 8 to 12 minutes; transfer to a paper-towel-lined plate. Salt boiling water generously; add pasta and cook until al dente, according to package instructions.  Scoop out 1/2 cup pasta water and reserve. Meanwhile, in a large bowl, whisk together eggs, Parmesan, and half-and-half. Set aside.  Add some pasta water and whisk quickly to temper the eggs. Drain pasta, leaving some water clinging to it. Working quickly, add hot pasta to egg mixture. Add pancetta; season with salt and pepper, and toss all to combine (heat from pasta will cook eggs). Serve immediately, sprinkled with additional Parmesan cheese.