Carbonara

This one is dedicated to a dish, my favorite dish. I don't make it often, hardly ever, I should make it more, but it wouldn't be such a treat and I wouldn't want to tire of it ever. There is something terribly sinful about carbonara. This is how I think the recipe should be written, maybe I'm on to something:

For a single portion -

In a large pot boil salted water and cook a fistful of spaghetti until al dente. Dice some pancetta, Italian smoked bacon, into small cubes. Heat a saute' pan to medium low, add a touch of olive oil and wait for it to shimmer in the pan. Add the pancetta and saute' until tawny brown and crispy. While the pancetta crisps separate an egg. Whisk the white with a fork and add heavy cream - maybe a half cup or cup total, your call. . . leave the egg yolk, we have plans for that later. Dump the cooked pasta into the pancetta pan, use tongs and swirl them together so the pasta is coated with glistening oil. Remove from heat and add the cream and egg white mix and swirl fanatically, add more cream if it pleases you. Shave a good amount of Parmesan cheese over the top and then grind some freshly cracked pepper. Pour into a medium bowl suitable for curling up on the sofa with a glass of juicy wine and an old movie and top with the egg yolk, calm down and whisk the egg yolk in, it is creamy rich and velvety on the tongue.

Try it and tell me what you think? It's to die for. purrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrr