I just got back from Italy where my aunt taught me how to make her famous Carbonara. Carbonara is a typical dish originating in and around Rome, though you can find it just about anywhere. "Carbone" is the italian word for "coal" and Carbonara loosly translates as "coal-like" or "carbonized". Her recipe calls for LOTS of pepper (hence the coal-like appearence). it's mostly done to taste so you'll have to play around with the measurements.

Ingredients: (for 4 people)
1 LB of pasta (preferably penne or rigatoni)
3 Eggs
LOTS of pepper (about 3 teaspoons, more or less to taste)
5 -7 slices of prosciutto or pancetta (or to taste)
Olive Oil
Lemon Zest (about 1/4 teaspoon)
Parmigiano Regiano

1) Bring water to a boil
2) While waiting for water to boil, mix the eggs, pepper, and lemon zest (the lemon zest helps to lighten the eggs) togehter and beat. Don't add any salt, the prosciutto is pretty salty.
3) Once water is boiling, add pasta to water and start to saute the prosciutto in a large pan with some olive oil on medium heat. The prosciutto should be cooked but not crunchy.
4) Remove the pasta when it's still al dente, drain it, and add it tot he prosciutto for 10 - 20 seconds, stirring so that is mixes with the olive oil.
5) Add the parmigiano to the pasta to taste
5) This is VERY important, remove the pan from the heat and place it on a room temperature surface of the eggs will cook and you'll have scrambled eggs! Add the egg mixture to the pan and stir thouroughly.

Serve and eat right away, it doesn't hold very well.

Buon Appetito!