This is indeed what I really consider an authentic pasta carbonara, or spaghetti alla carbonara a recipe from Rome.
I visited Rome a few times in my life and since then I always enjoyed eating their pasta or spaghetti alla carbonara. Walking through the streets of Roma visiting famous places for tourism is what I like to do most.
Now what happens visiting Rome is that it want take much to "stumble" into a Trattoria (a typical Italian restaurant usually owned by a family), which I don't consider to be part of my touring schedule and worse this turns to be a trouble I always fall in.
My stomach tears instead of my eyes, my mouth waters leaving my body without "liquids" and I know that we can't survive without liquids. What a bad situation fighting against spaghetti alla carbonara or spaghetti all'amatriciana, they both pull my stomach in.
Unfortunately for me the lady who was owner of my favorite trattoria has retired, and I'm only left with the recipe. Since then I make it often and you too can make it with my easy guided steps.
Now there's a reason I did it for two, that's for me and my wife but you can scale up and double the ingredients if you need 4 servings and anyway an egg for person.
The original recipe does not use cream, so leaving spaghetti lighter and less caloric, but willingly is a variation to try. Another variation to try is to use half dose of pecorino Romano cheese and half dose of grated Parmigiano Reggiano. The authentic carbonara just calls for pecorino Romano which is better for this recipe. If you like or don't have pecorino cheese you can use instead Parmigiano Reggiano, but will taste less.
3. In a bowl add the 2 eggs (1 yolk + 1 whole), at this stage if your are making spaghetti or any pasta carbonara for 4/5 servings, you can add 4 eggs (2 yolks + 2 whole) so that you'll have enough egg's white.
4. After add the Italian pecorino or/and Parmigiano Reggiano to your choice and start to beat the eggs with a fork.
5. Now it's time to add the fried pancetta (diced bacon) to the mixture of beaten eggs and stir until incorporated.
6. When the spaghetti are cooked, drain and add them to the pasta bowl with the eggs and pancetta.
At this point if you like your carbonara more cooked (less moist), just reheat up only the pasta pot which you previously used, throw again the pasta in and stir. I suggest to not cook it much if you don't want scrambled eggs.
Serve immediately, adding fresh milled pepper, and pass extra grated cheese to your taste.
Yes, pasta carbonara is so simple and yet very tasty and some other easy spaghetti recipes I like to make that you can try are spaghetti puttanesca well known with olives and anchovies and spaghetti all'amatriciana.