Spaghetti alla carbonara

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This is one of my favorite pasta dishes. It's an original recipe from Rome, Italy Wish you will enjoy it. Ingredients (4 servings): # 1/2 cup (about 120 ml) extra virgin olive oil # 4 large eggs # about 5 or 6 oz. (150 grams) smoked 1/4 inch cubed bacon (chopped is OK too) # fresh ground black pepper # Granulated salt # 2 oz. (about 60 grams) grated Parmesan cheese # 1 oz. (about 30 grams) grated Roman goat cheese (if you don't have add more parmesan cheese) # 16 oz. package (500 gm. package) #5 italian spaghetti (Best ones brands: De Cecco, Voiello, Barilla) Preparation instructions: In cooking pot, bring 4 quarts/liters water to a boil. Crack open the eggs and place them in a mixing bowl. Salt the egg yolks with about 1/2 teaspoon salt, add in the grated Parmasean cheese, grated Roman goat cheese, 1/2 teaspoon black pepper and mix vigorously. Add three teaspoons of salt to the water once it has started to boil and then add the spaghetti to the boiling salted water. As the spaghetti become tender, press them into the water without breaking them with a wooden or metal cooking utensil in order to cover them completely in the boiling water. Allow spaghetti to cook for about 8 minutes (you can find the cooking time on the package, due it can be different using different brands), and don't let them become mushy. Pasta must be cooked "al dente" (still somewhat firm and chewy). While the spaghetti are cooking, preheat a frying pan on high heat, then pour 1/2 cup extra virgin olive oil into pan and add the cubed bacon. Allow bacon to cook until it turns golden brown. As soon as the pasta is ready, drain it and put it in the mixing bowl with the prepared eggs mixture. Add the cubic beacon and the oil the mixing bowl (the oil should be hot), stir together carefully - do not break spaghetti. Now you can serve it and enjoy the taste! For the ones who like, you can add some sliced onion in the oil togheter with the cubic beacon. Try it and let me know!!!!!!