Tonight’s dinner is an Italian classic – spaghetti alla carbonara. This dish of few ingredients produces a wonderfully robust meal. Like Pasta all’Amatriciana and Pasta Putannesca, this recipe is about quality ingredients and timing. I used David Leite’s recipe from his blog Leite’s Culinaria. He has an engaging post about the origins of this dish – rumored to have been created by coal miners – so I’ll defer to his research and expertise on that subject. But I will dive into this dish with enthusiasm. Getting the timing right on this recipe is not as hard as you may think if we use a little trick when cooking the noodles. I used a large skillet instead of a…