Carbonara spaghetti (Spaghetti alla carbonara)

Today I have time enough to post the second recipe.
It's another celebrity of Italian kitchen: the Carbonara.
It's quite simple to prepare, just remember that spaghetti is the only right pasta format to serve with and try not to evercook them ;)
Carbonara is a very antique dish, tipycal of Rome zone.
There are many stories about how it was invented, the most interesting sees Carbonara as a result of the fantasy of Roman cooks at the end of the Second World War, when Americans comes to Italy with many food stocks as bacon and lyophilisate eggs but probably in those years Carbonara was old yet^^.
To reach the real Italian taste you should use GUANCIALE (pig cheek very similar to bacon) but I suppose it's not easy to find everywhere so bacon is ok anyway:)
Here is the preparation:
Count about 100 gr of spaghetti/person (it's quite a big plate, if you're not a great eater use less pasta)
1 egg/person
20 gr. bacon cubes/person
10 gr. grated pecorino cheese/person
black pepper as you want

While the pasta is cooking put the bacon cubes in a pan and fry them (with a little oil if you want, of course witout is lighter) until the grease is trasparent and the meat a little crunchy then mix in a bowl eggs with pecorino and pepper (you can add a sprinkle of salt but ingredients shouldn't need it).
when spaghetti are ready put the bacon in the bowl with eggs then pasta, mix quickly and serve immediatly (Carbonara is great but if you wait just a couple of minutes it becames a sort of glue:P).
You can add pecorino and or pepper if you like.
Enjoy your dish!!