Roman Spaghetti alla Carbonara
1 lb. spaghetti
1 tablespoon olive oil
¼ lb guanciale or pancetta, diced
4 large eggs
½ cup pecorino or more as needed plus extra to serve w/pasta
2 teaspoons black pepper
salt to taste

Bring a large pot of water to a boil. When boiling, season with salt, add spaghetti. While the pasta cooks, make the sauce. In a small skillet sauté the pancetta in the oil until cooked, about 4 minutes. Set aside.
In a large serving bowl, break the eggs, add the pepper, and salt to taste. Mix together thoroughly. Add enough of the cheese to make a pasty (rather than thin & liquidy) mixture.
Just before the pasta is done, spoon out a cup of the pasta water and reserve. When pasta is al dente, drain and immediately add to the bowl with the egg mixture. Immediately, mix the pasta and eggs together quickly. Pulling the eggs through the pasta strands over and over. The hot pasta will “cook” the egg and the egg mixture will give the pasta a creamy coat of sauce. When you see the pasta as absorbed all the eggy mixture, add the pancetta in its oil, and mix through. Add a few spoonfuls of the reserved water if the dish is a little dry. Serve hot, passing around extra cheese.

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