Spaghetti alla Carbonara

The first time I had this meal cooked for me was in a tiny little kitchen on a sail boat on the Norfolk broads, that was about 14 years ago. Since then it has become a one of my trusty favourites. Surprising that I haven't done this meal before now then. It is another recipe from the great Delia herself from The Complete Illustrated cookery course. Now I see she has updated the recipe to use pancetta and cream but I still follow the original recipe. The recipe below is for two, I just increase the spaghetti and bacon for four of us.


Ingredients
Serves 2 
225g spaghetti
110g streaky bacon, chopped 
2 large eggs and 1 egg yolk
1 tablespoon of olive oil
1 tablespoon of grated Parmesan cheese ( I used more)
salt and freshly milled black pepper
extra parmesan to serve


Method
Cook the pasta according to the packet in a saucepan of boiling water to which a bit of olive oil has been added. Meanwhile, heat the oil in a frying pan and fry the bacon until the fat starts to run. While all this is happening, whisk the eggs and the egg yolk in a bowl, adding some freshly milled black pepper and the Parmesan cheese.
Drain the pasta when cooked and return it to the hot saucepan - away from the heat though. Now quickly and deftly, stir in the beaten eggs and the bacon (plus, the oil it was cooked in) and keep stirring to coat the pasta with the liquid egg, which will soon cook from the heat of the saucepan and turn slightly granular. Serve on really hot plates with lots of Parmesan cheese to sprinkle over.