Spaghetti alla Carbonara

Carbonara is originally a Roman dish. There are many versions of the origin of this dish but the one that is more likely true is that this dish was prepared by the Carbonari -  those who produced charcoal, "carbone" in Italian. It's a dish of poor and cheap ingredients, so that these humble people could make it. 
While traveling over the world I saw soooo many variaties of this dish and the ingredients that they use for it. But to be called by it's name the dish should have only the original ingredients. 
Even here in Rome sometimes people cannot agree on what they consider as original ingredients. 
What I would like to underline is that the cream CANNOT and I'd like to repeat ABSOLUTELY CANNOT  be used for this dish!!!!!  But you may substitute the whole amout of Pecorino for half Pecorino and half Parmigiano, this will give the dish a milder taste. There also are some different ways to unite pasta and the condiment, I offer the one that is half way one, half the other....

And finally I would like to dedicate this dish to my dear American Friend Leela who while visiting me in Rome really appreciated my Carbonara. You are always welcome in our house, Leela !!!

INGREDIENTS:
Servings: 2

160g spaghetti
50g Pancetta (raw salted belly bacon)
2 eggs
Pecorino cheese
black pepper
EVO oil

1.  Start cooking spaghetti in boiling water. You may also use a type of fresh pasta called Tonnarelli, it's not traditional, but delicious.
2. Meanwhile in a frying pan add some EVO oil and fry the stripes of Pancetta till they are slightly crispy. Switch off the power/gas.

3. In a bowl mix eggs with grated Pecorino cheese and black pepper. You may mix Pecorino that has a strong taste with some Parmigiano to have milder taste. 
As an option you may try to use just the egg yolks instead of whole eggs. This is actually an original recipe, but as I cook at home and I don't like throwing food, so I use whole egg not to waist the whites. ;-)
4. When spaghetti are ready, drain them carefully and add to the egg mix.
5.  Switch on the power/gas, put the frying pan with the crispy pancetta back to the fire and add the spaghetti mixed with the eggs.
Now come a delicate moment of cooking.
We don't want the eggs to become an omlette, we want them to become a creamy sauce. So, stir spaghetti delicately with a wooden spoon till the first signes of the egg clotting and switch off!
That's it!!!! And that is the secret of having a creamy Carbonara... and NO CREAM, of course!