Spaghetti alla Carbonara (Spaghetti with Ham and Eggs)

This simple but delicious combination comes from Rome and is equally good as a starter or as a main course.

Cook the spaghetti as directed. Five minutes before it is ready, chop the bacon rashers into small pieces and fry gently in a little olive oil for 3 minutes. Beat 2 eggs with 2 tablespoons single cream. Drain the spaghetti thoroughly and transfer to a warm dish. Add the fried bacon (and any left-over oil or fat from pan), the egg mixture and 2 or 3 tablespoons grated Parmesan cheese. Toss with two forks until the eggs thicken and scramble with the heat from the pasta. Accompany with extra Parmesan cheese.