This is the authentic Roman version of spaghetti alla carbonara—a version with no cream.
1½ cups of cubed pancetta or thick bacon
1 egg per person, plus an extra yolk for more creaminess
½ package of spaghetti (more or less depending on appetites)
2 cups Romano or Parmesan reggiano cheese
1 cup Italian parsley, finely chopped
Cook pasta in salted water till al dente (about six minutes). Let stand in water for about two minutes. Drain. Set aside a cup of the pasta water.
Pan-fry bacon and set aside. Drain the fat or keep it in the pan for extra flavor.
Whisk eggs in a bowl and set aside.
Place HOT pasta in a bowl and SLOWLY pour and stir in the eggs. The heat of the pasta should cook the eggs, but be careful not to make an omelette. The pasta should be hot enough to cook the eggs but not too hot.
Stir in the bacon and then the cheese. It should all be hot enough to melt the cheese. The egg and cheese should make a creamy sauce.
If it’s too thick, use the reserved pasta water—heat it in the microwave, if necessary.
Place the pasta in a bowl and garnish with parsley, cheese and more bacon, if desired. Sprinkle with black pepper for a bit of a bite.