Tale and Recipe of "Pasta alla Carbonara" "Vicolo della Scrofa" (Alley of the Sow), for people who know Rome, is one of the most distinctive streets of the town. This alley was precisely where Pasta alla Carbonara was first invented, in 1944. According to the traditional tale, the new recipe was the result of cooperation between American soldiers, who owned the ingredients, and a creative Roman cook, during World War II. The historical Spaghetti alla Carbonara dish was made up of eggs, bacon (cheek lard, later on) and Pecorino cheese. Year after year, the recipe evolved and became the famous dish every Italian is in love with. Pasta alla Carbonara is ready in few minutes. For 4 people, you will need spaghetti (320g), cured cheek lard (= guanciale) that has been cut into strips (150g), a golden cream based on egg yolks (6 eggs), salt, black pepper and Pecorino Romano cheese (50g), that has been grated at the right time. Remember: guanciale is an Italian cured meat product prepared from pork jowl or cheeks. Its name is derived from "guancia", Italian for cheek. Recipe 1. Put a pot with salt water on the burner; in the meantime, remove the pigskin from cheek lard "guanciale". Cut guanciale first into slices and then into strips of about 1 cm thick. Put the strips into a non-stick pan and brown them for about 15 minutes on medium flame. Please, be careful not to burn them, otherwise the related aroma will be too strong. 2. In the meantime, put spaghetti in boiling water and cook them for the required time (time is written on the pack of pasta). 3. Put egg yolks in a bowl, then add Pecorino. Season the topping by adding some black pepper and mix the ingredients with a hand whisk. Add a spoonful of cooking water in order to dilute the mixture and blend the ingredients to make a smooth batter. 4. When guanciale is cooked, turn off the stove. Drain spaghetti "al dente", directly in the pan with the bacon, then briefly sauté pasta and bacon together in order to flavour your spaghetti. Remove spaghetti from the stove and pour the mixture made up of eggs, Pecorino and black pepper on pasta. Again, briefly sauté your pasta in order to amalgamate all the ingredients. 5. Should pasta result too dry, you can add little cooking water. Serve the dish as soon as possible. Extra Pecorino and extra black pepper can be added according to one's taste. ENJOY!