Italian Breakfast (Carbonara)

History:

This dish was taught to me by an Italian exchange student, Ceci. Now there are many variations, and this is probably due to the regional differences of Italy. I don't remember where Ceci is from, but she learned from her grandmother; so I consider this one of the more authentic versions. I do this dish every so often when I want to make a big pot to last a few days, or when we have bacon and Parmesan sitting around.

Recipe:

Bring a pot of water to boil. Now, everyone says salt the water... but how much? The true way [Italian] is to recreate the Dead Sea. Once you have that boil your water. I won't do this all the time, but it really adds to the flavor of the Carbonara to use this much salt. I like to use Fettuccine with this recipe. Do you have to? No, but the girth of the pasta helps.

Oil a wide, kinda deep pan. [Enough to hold the pasta]. Chop up some bacon strips [4-5 strips for 2-3 servings], and put one in the oil. As soon as the one piece of bacon starts to cook put the rest in with a small pinch of the fresh Parmesan cheese. Once the bacon is cooked, add the noodles [after draining!]. Add 2-3 beaten eggs [about 1 egg per serving], with 2-3 good pinches of cheese, to the pan and quickly start to toss. This is the key. You want the egg to cook on the pasta so the quick toss is important. Top with more fresh Parmesan, and enjoy.