Carbonara Spaghetti

"Spaghetti alla carbonara" is one of the most traditional recipes of the Italian gastronomy. Its name derives from the word "carbone", which means coal. It is believed that it was a recipe appreciated by the charcoal production workers from the Apennines in the Italian region of Umbria.
The dish was not known before World War II, and was not present in the classic Italian cooking book "La Cucina Romana" by Ada Boni, from 1927.
Its popularity began after the Second World War when many Italians ate eggs and bacon supplied by US troops. It also became popular among the troops stationed on Italian soil, and after the war, it became a very much appreciated dish in the American continent.

Ingredients for 4 people
- 360 g of spaghetti
- 200 g of diced bacon/pancetta
- 2 whole eggs
- 1 yolk
- 80 g grated parmesan or pecorino cheese
- Olive oil
- Salt and pepper to taste

Preparation (about 15 minutes)
1. Take to boil about 4 liters of water and add 2 shallow teaspoons of salt when it starts to boil.
2. Add the spaghetti. Do not break it! If it does not fit in the pan, let some of the pasta stand out and lean against the edge of the pan. As soon as the immersed part softens, the pasta will go down by itself.

3. In the meantime, fry the bacon in a nonstick frying pan for a few minutes.

4. When the pasta is al dente, remove it from the heat and drain it. Then, add it to the bacon in the pan and continue frying, placing a wire of olive oil.
5. Beat the eggs with the yolk, salt, and grated cheese in a refractory. Add it to the pasta and the bacon, mix quickly, and serve with pepper to taste. Add more grated cheese if you would like. Enjoy your food!