Pasta alla carbonara

200 grams pasta (I love Barillas Penne Rigate for this or wholewheat macaroni)
120 grams bacon - diced or cut into strips (I normally use the little packages of
Casa Tarradellas or Hacendado, but can also cut it yourself)
3 eggs (always an extra egg. If you cook for 4 people, then you should add 5
eggs)
2 tablespoons (more or less) grated Parmesan or Pecorino cheese
olive oil
salt and pepper




Cook the pasta until al dente in a saucepan of boiling salted water and drain it.
Meanwhile, in a small frying pan, cook the bacon until it is well coloured and crisp.
Put the bacon together with the pasta in the saucepan.
Beat the eggs in a bowl and add black pepper and grated parmesano or pecorino
(just beat them a little, not much. Actually, sometimes we dont do this, and we put
them directly into the saucepan with the pasta and the bacon, and then, we kind of
beat them there, inside).
Lower the heat to a minimum, and add the eggs, parmesano and pepper to the
mixture of pasta and bacon and toss it with a wooden spoon until the egg sauce is
almost set. (This depends on the texture you prefer, some people like it set, and
some people just prefer it more liquid).