Spaghetti a la carbonara

Now that the cold is coming, nothing better than enjoying a steaming plate of spaghetti a la carbonara. But remember that if you are going to eat this dish then hand have a bed in which lie because this pastaitalianatiene a powerful effect "narcotic".
Hint: it is better to use cheek bacon delechepor decerdoy add a tablespoon each egg.Enjoy it!

Ingredients for 2 people
250 grams of spaghetti
150 grams of pork cheek bacon
1 egg
Extra virgin olive oil
100 grams of pecorino (sheep's cheese)
Black pepper in grains
1 onion or scallions
1 tablespoon milk

preparation
In a pan put onion or finely chopped chives, with bacon strips cheek deaceitede decerdoy two tablespoons extra virgin olive oil. Leave saute over low heat.
While in a bowl, mix a tablespoon delechey elhuevoy beat until a homogeneous liquid. Add this to the fried bacon and onions. Stir a little and finally add grated pecorino cheese.
Before the spaghetti is ready (and I do put in a pot to boil), add it to the carbonara sauce to the pan and finish cooking there and absorb all the flavor.
Served fresh out with a generous amount of pepper on top.