Bucatini with Bacon and Eggs

‘Some people say the name “carbonara” is derived from the Carbonari, those revolutionaries who before 1861 worked to unify Italy. Somebody else says carbonara derives from coal or charcoal, perhaps because the Carbonari would hide in coal cellars... Wherever it comes from, whoever cooked it for the first time had a brilliant idea: the use of uncooked egg yolks as a sauce. Use the thickest spaghetti you can find, or bucatini, a thick spaghetti with a hole through it.’