Spaghetti alla Carbonara

"Alla carbonara" means in the style of the charcoal maker's wife. Use the unsmoked Italian bacon called pancetta if at all possible, or a lightly smoked American bacon as an alternative.

4 ounces pancetta or 6 slices bacon,
    cut into 1/4 inch dice
4 eggs, beaten
1/2 cup freshly grated Pecorino
Romano or Parmesan cheese
1/4 cup heavy cream
Salt and freshly-ground black pepper, to taste
1 pound dried spaghetti or pasta of choice

Saut� the pancetta or bacon until golden brown. Drain on paper towels.

Combine the eggs, half the cheese, cream, salt, and pepper in a large serving bowl and beat to combine thoroughly.

Cook the pasta according to the package directions until al dente (firm to the bite). Drain and immediately add to the serving bowl, tossing to coat the pasta with the sauce. The hot pasta will cook the eggs and make the sauce thicken. If necessary, return the pasta with the sauce to the cooking pot and shake over very low heat until the sauce thickens. Top with the cooked pancetta and the remaining cheese.

Serves 4 to 6.