Rigatoni alla carbonara
First

Ingredients for 4 persons
400 gr pasta ?Rigatoni?
120 gr. Bacon (Pancetta tesa)
3 eggs (uova)
50 gr. Parmesan cheese (Parmigiano Reggiano)
50 gr. Pecorino Romano cheese
2 gr. Black pepper (pepe nero)
4 spoons extra virgin olive oil (olio extra vergine di oliva)

Cut the bacon in cubes and browne them in a pan with a small quantity of olive oil. Take off the bacon from the pan and put it aside. Beat the eggs in a bowl with two spoons of oil olive, the parmesan and pecorino romano cheese and the black pepper. With this sauce you will dress the pasta and only at the end you will add the bacon so that it will remain crisp.

Curiosity
The difficult things in preparing this recipe are essentially two: choose the right type of bacon and mix rapidly the pasta so to avoid that the eggs curdle. To choose the right bacon trust a roman dealer and ask for ?pancetta tesa? explaining for which recipe you need it. You will find many kinds of ?pancetta? which are not to be confused with the typical english bacon!!! As far as the pasta choice is concerned, we advise the ?rigatoni of Gragnano?.
Gragnano is a place not a trademark, all the pasta made in this village near Naples can be considered the best in the world! If you can?t find it, remember never to buy a pasta with less than 9 minutes cooking time even for spaghetti. These times are synonimous of quality, otherwise the percentage of hard wheat inside the pasta will be so low not to guarantee a good result of your recipe even if the price of the pasta could seem interesting.