4 oz. pancetta (bacon)
12 oz. spaghetti
4 egg yolks
1/4 c. grated Parmesan cheese
1 tbsp. olive oil or butter
Salt
2 tbsp. light cream
Freshly ground pepper

This dish is typical of Latium. Cut the bacon into strips. Heat the oil and bacon in a fairly wide skillet and fry over moderate heat until bacon fat melts. Remove from the heat and keep warm. Cook the spaghetti for 10-12 minutes in plenty of boiling salted water.

Meanwhile, beat the egg yolks in a bowl, then add the cream, half the Parmesan and a generous sprinkling of freshly ground pepper. The mixture should be neither too thick nor too liquid. Return the skillet with the bacon to the heat and add the drained spaghetti. Stir for a few moments, remove from the heat immediately and pour over the egg mixture, stirring quickly to prevent the egg from setting. Add a little more cream at this point if necessary. Serve in individual, warm dishes. Sprinkle with the remaining Parmesan cheese.