I don't want to get too pendantic, but the main thing I developed while living in Italy is a carbonara fetish. What you describe is most definitely not Carbonar

I don't want to get too pendantic, but the main thing I developed while living in Italy is a carbonara fetish. What you describe is most definitely not Carbonara... Carbonara: 4 eggs 1 lb spaghetti 1/2 lb Pancetta 1/2 cup Parmesan Reggiano (although I often use asiago as it's far cheaper) 1 onion chopped Combine the eggs and 1/2 of the cheese in a large bowl, stirring to break the egg yolks. Cook the pasta. Cook the pancetta and onion together. When the pancetta/onion is done pour it into the bowl with eggs and cheese and mix. When the pasta is done add it to the bowl as well and combine quickly to mix. Pour the rest of the cheese into the bowl (it's important that it's still hot) and mix. Your left with this beautiful creamy mixture. Most importantly there is no cream involved:)