Sometimes there are recipes so simple, so perfect that they need no improvements. In Rome the classic carbonara is that recipe and the bonus is it takes less than 20 minutes to make. I only make this dish as a treat because it's quite rich and full of fat . You never ever even think of adding cream or butter.
1 package 400-500 gm spaghetti
Salt to taste
¼ cup diced pancetta or bacon (60 g)
Olive oil , optional
¾ cup grated Pecorino Romano cheese (175 ml)
4 whole eggs
Freshly cracked black pepper, to taste
Cook spaghetti in large pot of boiling salted water until al dente, about 7-8 minutes.
Meanwhile, in a large medium skillet, cook pancetta or bacon over medium heat until it renders the fat and becomes lightly browned and just crisp. Discard the bacon fat and add a bit of olive oil , if desired. Remove from heat.
In a separate small bowl whisk together the eggs and grated cheese until thoroughly blended. Drain pasta , reserving some of the cooking liquid to adjust sauce. Transfer hot pasta to pan with cooked bacon in skillet and toss. Immediately add the egg and cheese mixture, tossing thoroughly to coat, ensuring pan is off the heat. Add some of the reserved cooking water if sauce is too thick. Season with plenty of freshly cracked pepper.
Serve immediately and sprinkle with more cheese if desired.