Eggy, cheesy, porky, carby goodness

As another homage to winter, even though it was 70+ degrees and springlike, R requested penne carbonara for dinner. Fry up some pancetta (mixed with bacon, I didn't have quite enough pancetta, and I think I like the addition of regular smoky bacon) and boil up a pound of your favorite pasta. Meanwhile, I mixed four eggs, a hefty splash of cream, and as much parm as R could stand to grate with a microplane (our box grater being out of commission). Drain the pasta, add in the crisp meats, then slowly add in the egg/cream/cheese mixture and mix well. I let mine rest for a few minutes while I toast up some crusty bread, then serve with a sprinkle of additional cheese and a salad on the side.