The name of this dish means “in the style of the charcoal men,” referring to the shops in past times that sold charcoal used for cooking. The pasta used in this preparation must be very hot when dropped into the bowl. The eggs are raw and they will cook instantaneously with the heat of the pasta, forming a tasty cream.
* In a large stockpot, bring the water for the pasta to a boil.
* While waiting for the water to boil, pour the olive oil in a frying pan, and add the bacon.
* Fry until the bacon is light brown, but still soft.
* In a pasta bowl, beat the eggs with a pinch of salt.
* When the water comes to a boil, add salt and cook the pasta following manufacturer’s instructions, testing for readiness from time to time, until al dente (firm but not too soft or overcooked).
* Drain the pasta and drop it immediately into the bowl over the beaten eggs.
* Mix vigorously. The heat of the boiling pasta will cook the eggs, making them resemble a light cream.
* Add the bacon with its frying fat, the grated cheese, and abundant black pepper.
* Toss thoroughly. Serve at once.
If the pecorino romano cheese is too strong or salty for your taste, substitute with a mix of half pecorino romano and half parmigiano reggiano cheese, freshly grated.
* 4 tablespoons extra-virgin olive oil
* 4 oz (115 gr) pancetta, diced (or substitute with bacon)
* 2 eggs
* 1 lb (450 gr) spaghetti
* 2 oz (60 gr) pecorino romano cheese, freshly grated
* abundant black pepper, freshly grated from the mill