This classic Roman dish made with eggs, cheese, bacon and pepper dates from after the second World War when many Italians were eating eggs and bacon supplied by US troops. Although there are many theories about the name ‘Carbonara’ (derived from the Italian word for charcoal burner) it still remains a mystery. Thanks to Chef John at food wishes for this recipe.
For each person you will need 100g (3½ oz) of spaghetti, 2 teaspoons of olive oil, 60g of diced pancetta or bacon, lots of freshly ground black pepper, 1 egg and ¼ of a cup each of grated pecorino and Parmigiano-Reggiano. Boil a large pot of salted water for the spaghetti. Meanwhile heat the olive oil in a large heavy-bottomed pot. Render the pancetta with plenty of freshly ground black pepper over very low heat until just before browning then set aside. In a bowl combine the egg(s) with more black pepper and half of the cheese. Put the pasta on to boil and when it is ‘al dente’ take about ½ a cup (per serve) of the pasta water and add it to the pancetta. Now strain the pasta and add it to the pancetta as well. Mix everything to combine and over low heat drizzle in the egg mixture while stirring vigorously. The hot pasta cooks the egg and makes a creamy sauce. Turn off the heat, stir in the rest of the cheese and serve.
michelle picker cooks 
They even gave Italians Marlboro, whiskey, rock and roll and tap dancing:) As show in the fabulous comedy with Alberto Sordi “Un Americano a Roma”. He plays a Young fellow who was so smitten by America that he wanted to be Americano.