Italian recipe of the week: “Spaghetti alla carbonara”

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Many foreign people asked me, how they can prepare spaghetti alla carbonara and if eggs need to be cooked or not.
well, I think that every Italian has its recipe of spaghetti alla carbonara, I’ll try to suggest you my version. Serves 4

Ingredients
400 gr spaghetti
150 gr bacon
30 gr pecorino romano (cheese of sheep’s milk)
2 eggs
Extra virgin oliven oil
salt, pepper

Cut bacon in little cubes and cook it over low heat with two spoons of oil in a pan of 18 - 22 cm. Beat eggs in a bowl and mix them with pecorino and pepper. Cook spaghetti in boiling salted water and put them in a big bowl with bacon, mix all ingredients and then add eggs and mix again quickly. Serve immediately.
It is important that eggs aren’t cooked and I use a whole egg every two people.
Sometimes I prepare a lighter version with vegetables. It’s very easy: instead of bacon I use aubergine, or zucchini or other vegetables and I cook them like bacon. I call this version carbonara estiva and I find it less fat than the “official” recipe and very tasty.
Buon appetito!