Spaghetti alla Carbonara
Legend has it that during World War II American soldiers in Rome would bring their Italian friends eggs and bacon and ask them to make a pasta dish, thus becoming pasta alla carbonara. Another legend claims that carbonara, a derivative of the word carbon in Italian, was made for charcoal workers. Who really knows how eggs and bacon became transformed into a distinctively Roman pasta dish. One thing is for sure, with the bacon grease that's used it is certainly a meal hearty enough for a soldier or charcoal worker. So if you're on a low-fat or low-carb (or both) diet, you may as well stop reading right here. Shut your computer down and go get an apple. If you love bacon, then take my hand and let me lead you down the long path of gluttony. It's a fine journey.
In Rome salted pork jowl is usually used, but as it’s difficult to find in the States, pancetta or a smoky bacon works just as well.