Spaghetti Alla Carbonara

Forget all those horribly rich, cream-soaked aberrations they call carbonara. They usually have the texture of wallpaper paste, and sit uncomfortably in the belly for hours. This fairly proper version (and by this I mean better, not trainspotterly ‘authentic’) depends totally on the quality of the ingredients: good, fresh eggs, and proper smoked pancetta or decent smoked streaky bacon.