Spaghetti alla carbonara

Though the Romans claim to have invented this astonishingly simple and mouth watering dish, some say spaghetti alla carbonara was developed by Umbrian charcoal burners. Others say it was invented as a way to use bacon and eggs bought on the black market from American service personnel during the Second World War. In any case, it’s one of the few dishes in which bacon can be substituted for the pancetta or guanciale. To serve 4:
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients:
1/4 pound (100 g) guanciale (see note), pancetta or bacon
1/2 cup (25 g) grated Pecorino Romano
4 egg yolks and 2 egg whites
1/4 cup (60 ml) heavy cream (optional)
Olive oil, salt, and pepper
A scant pound (400 g) of spaghetti
Preparation:Set pasta water to boil. Meanwhile, dice the meat, sauté it in a tablespoon of oil till it’s well cooked, and drain the pieces on a paper towel. As soon as the water boils, salt it and add the pasta. While the pasta’s cooking, lightly beat the yolks and one or two whites (just one white if you’re using the cream). As soon as the yolks and whites are combined, beat in the cheese, pinches of salt and pepper, and the cream, if you’re using it. When the pasta’s done, drain it and transfer it immediately to a heated bowl. Add the pancetta and pour the egg mixture over the pasta, stirring briskly (the heat of the pasta will cook the eggs). Serve immediately.