Bring a large pot of 6 cups of water to a boil.

Add 3 tablespoons of salt to water.

Saute, or broil bacon until crisp.

Break up the crisp bacon and set aside.

While the water is heating up to a boil, whisk eggs in a bowl.

Combine the eggs and bacon.

Add the pasta to the boiling water and cook for 8 to 10 minutes until "al dente." Reserve ½ cup of starchy water and then drain pasta in colander.

Put the reserved water and 3 tablespoons of olive oil in the hot pan. Bring to a boil.

Immediately return the pasta back into the hot pan, toss it around to coat the pasta.

Turn off heat and then stir in the egg and bacon mixture.

Whisk quickly until the eggs thicken, but do not scramble.

It is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs.

Season the carbonara with several turns of freshly ground pepper and the freshly grated Parmigiano-Reggiano (or parmesan) cheese.