Spaghetti Alla Carbonara (Charcoal-Maker's Spaghetti)

This is often requested by my friend Linda J.'s family. They don't make it too often because it is so very rich, but when they do they enjoy it with a leafy green salad and crusty bread. Another from my "birthday book".

• Ready In: 25 mins
• Serves: 4-6

Ingredients

• 1  lb spaghetti
• 5  eggs
• 4  fluid ounces heavy cream
• 1  pinch salt
• 1  tablespoon olive oil
• 2  tablespoons butter
• 1⁄2 lb streaky bacon, diced
• 2  ounces parmesan cheese, grated
• 2  ounces pecorino romano cheese, grated
•  fresh ground black pepper, to taste

Directions

1. In a medium bowl beat the eggs and cream together with a pinch of salt.
2. Heat the oil and butter in a large skillet.
3. Add the bacon and cook gently until the fat becomes transparent.
4. In a large pan of boiling water, cook the spaghetti according to package directions, just to "al dente" (do not overcook).
5. Drain pasta and add it to the bacon pan; stir well.
6. Remove the pan from heat and stir in the egg mixture with 1 tablespoon of each of the grated cheeses.
7. The eggs will coagulate as they blend with the hot pasta so work quickly.
8. Stir until all pasta is coated with the thick yellow cream.
9. Stir in the remainder of the cheese and freshly ground pepper to taste.
10. Serve at once.