Pasta Carbonara

Sauce:

3/4 cup of diced lean salt pork
3 tablespoons olive oil
freshly ground black pepper
3 large (4 medium) eggs
grated Parmesan cheese

Pasta:

6 quarts water
6 teaspoons salt
1 pounds fettucinii

Sauté the salt pork in the oil until the pork is translucent. Add the pepper (several good twists of the pepper mill).

Crack the eggs onto a large unheated serving platter. Beat them until foamy, and add pepper (again, several twists of the mill).

Cook the pasta and drain it the minute its 'al dente', reserving some of the water in case you need it later. Put the drained pasta on the beaten eggs and toss well until the heat of the pasta has cooked the eggs, and they have coated the pasta. (If your pasta has cooled off too much, it won't cook the eggs. If your eggs aren't big enough, the dish will be a bit dry. You can remedy the latter by adding a tablespoon or so the hot pasta water or olive oil.)

Add the lean salt pork together with its flavored olive oil. Mix again, and serve with more pepper to taste. The dish may or may not be sprinkled with Parmesan cheese - it's a matter of individual taste.

Note:
Do not substitute ham or bacon for the salt pork. The dish will not be authentic (ask Teri Gemmill).