Cooking on vacation:
a carbonara as it happens ...

Sometimes, despite the heat and the sea air, I feel like preparing something more full-bodied  of a simple pasta with tomato sauce or a potato salad.
As always the doubt that takes me is how to remedy the lack of some raw materials ...

And so, a little 'with shame and a bit' with the desire to experiment, I set off to prepare some nice dish of the best traditional Italian cuisine.
Here is a plate of spaghetti carbonara remodeled!

Assuming that I can replace the pecorino cheese with local cheese and that the quality of eggs and spaghetti are sure I definitely miss the key thing - the pillow! - and so ... as I happened to see too often done by different acquaintances, I resorted to the smoked bacon type bacon (sigh!): at least, given the typical clientele of the place this season, is part of the equipment of all grocery stores in the area!

What can not be done to get by!

Put to cook the spaghetti in boiling salted water ...

... I put the bacon cut into strips to sizzle in a pan ...

... while in a tureen I mixed eggs well, graviera and an abundant ground of black pepper.

At least at home, the times are and should be measured for good: the bacon has browned neither more nor less of the pasta cooking time.
Then the freshly cooked pasta should be passed in a pan and seasoned for a couple of minutes.

And only out of the fire mixed with the egg mixture.
Normally I love to serve the pasta straight from the frying pan to the table but, given the nature of the table on the terrace (plastic) I agreed to pass it in a bowl to serve it.

But the result, thanks to the sea view and the holiday atmosphere, has been more than satisfactory.

ADVICES AND NOTES:

• As for the original dish, there are those who prefer to add the egg to the pan on the fire as those who pass the pasta in the tureen seasoning with the egg and then adding the bacon from the pan: to each according to his taste.
  This is how I eat it!