I love pasta, and this is a recipe I picked up during a trip to Italy. The secret is the egg and freshly ground black pepper. I suggest serving this dish on real Italian pasta dishes, and it will feel as if you are sitting on a trattoria in Rome.
1/2 lb. spaghetti noodles
1/2 lb. bacon or pancetta
1 cup grated Parmesan cheese
Sea salt and coarsely ground black pepper
Cook the pasta according to package directions. Save 1/2 cup of cooking water. Dice the bacon or pancetta. Fry it crispy without fat in a large pan. Save some of the fat in the pan. Divide the eggs into whites and yolks. Heat the bacon or pancetta in the pan and pour in the remaining pasta water. Add the pasta and let it get hot. Shake the pan a little. Add the egg whites and the grated cheese but save 1/4 cup cheese for serving. Salt and pepper to taste.
Stir well and serve immediately with the rest of the Parmesan cheese and yolks. Let the pepper mill go round. Let each person mix in the egg yolk into the pasta.