The white cheese adds a nice, slightly salty creaminess to the carbonara.
Adding some of the pasta water to the finished carbonara keeps the pasta moist and smooth.
Heat the oil and butter in a pan until the butter starts to foam. Cut the bacon into pieces and cook until lightly browned. Peel and finely chop the onion and garlic and add to the pan along with the chopped chilli and cook until the onion turns clear. Turn off the heat. Prepare the spaghetti according to the instructions on the package, but do not add salt to the cooking water. Drain the spaghetti when ready, reserving 100 ml of the cooking water for later use, then put the spaghetti back to the pot. Now place the white cheese in a blender along with the egg yolks and blitz. Add the cheese mixture to the spaghetti along with the bacon, onion and garlic. Season with black pepper and add the 100 ml of cooking water to keep it nice and smooth. Garnish with a sprinkling of chopped parsley and chives.