Spaghetti Carbonara

a classic Roman dish

1 lb. spaghetti
1/4 pound of pecorino (sheep cheese)
1/2 pound of pancetta (cured bacon)
4 egg yolks
Extra virgin olive oil
salt, pepper

Cook the spaghetti in abundant salt water. Cut the pancetta into small cubes and saute it in the extra virgin olive oil. In a bowl blend the egg yolks together with the pecorino, salt, and pepper. When the spaghetti are cooked, drain, and add to the pancetta and oil saute'. Stir in over a high flame for about 1 minute. Turn off the fire and add the uncooked egg mix that will cook with the remaining heat of the spaghetti. Stir vigorously and serve. Serves four.