INGREDIENTS FOR FOUR PEOPLE

1/4 pound "pancetta" (Italian bacon) 
    or "guanciale" (a variant of Italian bacon)
1 medium onion, finely chopped
3 tablespoons of olive oil (extra virgin)
1/8 pound parmesan cheese, grated
1/8 pound romano cheese, grated
4 yolks, beaten
1 cup milk (or cream, if you like it heavier)
pepper (freshly grounded) to taste
1 clove garlic (optional)

1 pound spaghetti
salt 

PREPARATION

Cut the bacon into strips approximately 1/2 inch large and 1 inch long
In a saucepan over medium-high heat, sauté the onions in the olive oil 
until golden. Add the bacon and the garlic (crushed) and let it cook
until also the bacon is golden. Take away the garlic.

Cook the pasta al dente in boiling water with abundant salt in it. 
(the pasta should be seasoned by the water - the sauce only seasons
itself.) In the meanwhile, mix the eggs with the milk and the cheeses. 
Drain the pasta and put it in the saucepan with the bacon sauce; 
add the mixture of yolks, milk and cheese, and toss well until the yolk 
gets a creamy consistency. If it remains too liquid, you can put the 
saucepan on very low heat and keep tossing. (Be careful not to dry it 
too much though, or it will become too sticky after a while.)
Add fresly ground pepper to taste. 

Buon appetito!

Yours
Catuscia