Name: Spaghetti alla Carbonara (Spaghetti, Carbonara Style)
Yield: Serves 4
Cuisine: Italian
Ingredients: 45 milliliters (3 tablespoons) olive oil; Pinch of red pepper flakes; 2 large eggs; 150 grams (5 ounces) spaghetti; 2 large egg yolks; 20 grams (¼ cup) grated Pecorino Romano; 100 grams (3½ ounces) pancetta, guanciale, or bacon, cut into ½-centimeter (3/16-inch) dice (½ cup); 20 grams (¼ cup) grated Parmigiano-Reggiano or Grana Padano; Coarse salt and freshly ground black pepper; 30 milliliters (2 tablespoons) heavy cream (optional); 4 cloves garlic, peeled and crushed with the palm of the hand

This pasta is from the region of Lazio, around Rome. Some sources believe the dish was developed at the end of World War II, when American soldiers stationed in Rome brought rations of eggs and bacon to Italian friends who turned them into this pasta sauce. Other sources suggest that it originated with coal miners (carbonari) in the region, because the specks of black pepper look like coal dust. It may be made with either pancetta or guanciale. Both are cured pork products: pa

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