Spaghetti Carbonara or Spaghetti, Eggs and Bacon

Spaghetti Carbonara or Spaghetti, Eggs and Bacon is a really quick and simple dish.

Spaghetti, I find is best cooked to "al dente", which basically means soft,yet still chewy.
Anyway Spaghetti is easy to cook, but it takes practice to know when it is just right for you, but we shall have a go anyway..

What you need:
Saucepan
Frying Pan
Spaghetti
Eggs (1 per person)
Bacon (a few rashes per person)
Olive oil or normal oil
Parmesan Cheese - optional
Salt, Pepper
Garlic / onion - optional
Oregano / basil - fresh or dried optional

What to do:
[First check the side of your spaghetti box. How long does it say to cook it for? Use this as a guide]
3/4 fill your saucepan, add a 1/2 teaspoon of salt and put it on a high heat on the stove to boil. (The lid on, speeds this up)
Chop the bacon into 2 to 3 cm strips. Fry the bacon in the pan, with the onion and some chopped garlic on a low heat. Don't fry the onion too dark!
When the water is boiling put the spaghetti into the saucepan. Stir it in with a table spoonful of oil. Put the lid on and let the water come to the boil again. When it does turn the stove down to allow the spaghetti to boil.
Check the Spaghetti 2 minutes before the side of the package said it would be done in. Nice? Hard? A bit too chewy? YOU DECIDE. Repeat again every 2 minutes until you think it is ready. Drain off the water and leave the spaghetti in the Saucepan.
Add the bacon to the spaghetti and season it. Then crack the eggs directly into the saucepan and stir. The eggs will cook instantly with the hot spaghetti and bacon.
Stir in the fresh chopped herbs and serve with Parmesan.

Enjoy