This is a particular, easy roman dish, very easy to make. A carbonara sauce is typically made with eggs, cheese and “guanciale”, but instead of it we will use bacon to get ingredients easy to find. We’ve added a little half-and-half for a silky texture. Let’s see how famous chef Elio Mariani use to make a delicious, traditional carbonara.
1 pound spaghetti
8 ounces (8 slices) bacon (but it actually would need italian “guanciale”, cut 1 inch thick crosswise
Coarse salt and freshly ground pepper
3 large eggs
3/4 cup grated Pecorino cheese, plus more for serving
1/2 cup half-and-half