Wednesday, March 14, 2012 7:55 pm EST

Spaghetti alla Carbonara
"Spaghetti alla carbonara" is one of the most known and loved dishes of the Italian culinary tradition.

This recipe was invented by Roman cooks at the time of the Second World War, when Americans brought bacon and egg powder to Italy.

Eggs in this recipe cook when they come in contact with the hot pasta. You can use other meats such as pancetta or ham instead of the bacon - or just leave it out altogether.

The following recipe serves four. This is what you will need:

1 lb. spaghetti pasta
8 slices bacon, cut in little pieces,
4 egg yolks
1 cup grated parmesan and pecorino cheese, divided (you can use only Parmesan cheese if you want)
1/8 teaspoon pepper

Bring a large pot of salted water to a boil. Cook bacon in a heavy skillet until crisp. Remove bacon from pan and drain extra fat. Set bacon aside. Set skillet aside; do not rinse or wash.

Cook the pasta as directed on package. Meanwhile, combine the egg yolks, half the Parmesan cheese and pepper in a medium bowl and blend well. Salt to taste.

When the pasta is cooked, drain and immediately add to the skillet with the bacon drippings. Stir in the egg mixture and toss thoroughly until combined. Add pasta cooking water as needed until a creamy sauce forms. Add the bacon and remaining cheese and toss again to coat. Serve immediately.

Speaking of pasta, did you know that the average adult in Italy consumes about 50 pounds per year and that there are approximately 350 different shapes and types of Italian pasta?

What is your favorite? I hope you enjoyed this recipe! Buon appetito!