Spaghetti Alla Carbonara (Charcoal-Maker'S Spaghetti)

• 1 lb spaghetti
• 5 eggs
• 4 fluid ounces heavy cream
• 1 pinch salt
• 1 tablespoon olive oil
• 2 tablespoons butter
• 1/2 lb streaky bacon, diced
• 2 ounces parmesan cheese, grated
• 2 ounces pecorino romano cheese, grated
• fresh ground black pepper, to taste

1. In a medium bowl beat the eggs and cream together with a pinch of salt.
2. Heat the oil and butter in a large skillet.
3. Add the bacon and cook gently until the fat becomes transparent.
4. In a large pan of boiling water, cook the spaghetti according to package directions, just to "al dente" (do not overcook).
5. Drain pasta and add it to the bacon pan; stir well.
6. Remove the pan from heat and stir in the egg mixture with 1 tablespoon of each of the grated cheeses.
7. The eggs will coagulate as they blend with the hot pasta so work quickly.
8. Stir until all pasta is coated with the thick yellow cream.
9. Stir in the remainder of the cheese and freshly ground pepper to taste.
10. Serve at once.

eggs, fluid ounces heavy cream, salt, olive oil, butter, bacon, parmesan cheese, romano cheese, fresh ground black pepper

Taken from www.food.com/recipe/spaghetti-alla-carbonara-charcoal-makers-spaghetti-203222 (may not work)