BEAT the eggs in a bowl and season, to taste, with pepper. Add half the grated cheese to the eggs and mix well. If desired, a small amount of cream may be added to the egg mixture. This is not in the traditional preparation but it is often made this way.
Bring lightly-salted water to a boil for the pasta. Cook the pasta "al dente." Be careful not to overcook the pasta. When done, drain it.
In the meantime, CHOP the bacon.
Melt butter in a large skillet and fry the bacon, over high heat, until it is golden brown. Add the pasta to the bacon. Remove the pan from heat. ADD the egg/cheese mixture, stirring quickly to combine. The eggs should not be allowed to curdle.
Sprinkle the remaining cheese over and a little of the bacon. Season, to taste, with salt and pepper. Serve at once.
No one knows the origins of this popular sauce: some claim the black pepper resembles charcoal, while others suggest charcoal-makers developed this hearty and simple sauce for a fast and flavorful meal. In any case, it is one of Rome's signature dishes.
Spaghetti 1 lb/500 g
Lean bacon /150 g
Grated Parmesan cheese /50 g
Grated Pecorino-Romano cheese /50 g
Butter 2 tbs
Salt and freshly ground pepper to taste
Heavy cream (optional) 2-4 tbs