Spaghetti alla Carbonara

Spaghetti alla Carbonara is a rustic and traditional Italian pasta dish, created probable in the middle of the 20th century. The origins of the dish are obscure and there are many legends about it. As "Alla carbonara" means "coal worker's style", some believe that the dish was first made as a meal for Italian coal workers.

It is a wonderful  and very quick and easy dish to make.

Ingredients:

• 1/4 pound (100 g) guanciale, pancetta or bacon
• 1/2 cup (25 g) grated Pecorino Romano cheese
  
• 4 egg yolks and 2 egg whites
• 1/4 cup (60 ml) heavy cream 
• Olive oil, salt, and pepper
• A scant pound (400 g) of spaghetti (or other pasta, penne)

Serves: 4

Preparation:

* Set salted water to boil. As soon as the water boils, add the pasta. Meanwhile, prepare other ingredients.

* While the pasta’s cooking, beat the eggs and mix with cheese, pinches of salt and pepper, and the cream.

* Dice the meat into small pieces and cook it slowly in olive oil till it`s well browned.

* When the pasta’s done, drain it and transfer it immediately to the skillet with the pancetta. Turn off the heat. Add the egg mixture, stirring briskly. The heat of the pasta will cook the eggs. Serve immediately.