Spaghetti alla Carbonara

Spaghetti alla Carbonara (Lazio)

This famous, and delicious pasta dish is one of the traditional recipes to represent the Roman cuisine. It is called "coal miner's spaghetti" (alla carbonara) because the generously sprinkled black pepper reminds you of coal dusts. Very simple to make, yet it requires a few tricks to perfect the dish. The key to attain the creamy texture, instead of creating a spaghetti mixed in scrambled eggs is, to have the eggs at room temperature and prepare the well beaten mixture with the cheese before tossing into the piping hot spaghetti!!

80g-120g of spaghetti per person, depending on their appetite.
roughly 1 egg per person. (room temperature)
about 30-50g of smoked bacon or pancetta per person, chopped
half a shallot or about 1/4 small onion a head, thinly sliced
little cooking cream (optional)
generous amount of freshly grated aged pecorino romano, or parmigiano reggiano
coarsely ground black pepper
evoo

Take out the eggs from the fridge some time before starting to cook, to bring them to the room temperature.
Fry the bacon in a little olive oil. When they starts to take on colour, add shallot/onion and continue to cook, until they are thoroughly sautèed.
Beat the egg well with the cheese (to attain an extra creamy texture, mix in some drops of cooking cream).
Toss all together the bacon mixture, egg mixture with piping hot spaghetti cooked al dente.
Shower the spaghetti with black pepper at the table as it is served HOT.