Carbonara

I've got a gu for some carbonara. I thought I'd need cream but it seems eggs will do. The recipe below looks good.

Then I saw Jamie's one, all about the fat:

As I've got my cured bacon that I made I'm going to use that.
a very successful dish, I liked it, ate up the whole lot it was so yummy. I was a bit light with the fetuchini and also it was not quite a la dente, so next time more than 10 min for the egg spaghetti.
I had prawns and squid, as well as the bacon, and the egg sauce with parmisan was nice as well.

 Next time, more bacon as I had to add a bit of olive oil to the pan.
 This lad has style, I love his cooking technique dialogue: