Instructions: *Use fresh grated Parmesan, forget the green can, there is a great difference! I prefer Parmesan Reggiano.

**Crushed red pepper can be substituted for less heat.

In a large skillet or wok, saute bacon for a minute. Add onion and garlic and saute until bacon is crisp and onion is clear. Remove from heat and drain. Cook pasta in plenty of boiling, salted water until al dente, or firm to the bite. Drain. Meanwhile, beat eggs, cheese, pepper and salt to taste. Add pasta to bacon/onion pan and toss. Pour egg mixture and toss until pasta is coated in warm pan and eggs begin to jell slightly, making a sauce. Serve in warm pasta bowls.

Note: This is a typically Roman dish that uses Pecorino Romano, a goats milk cheese, and pancetta, a cured but not smoked bacon. A very lightly smoked American-style bacon can be substituted, if pancetta isnt available.

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