Pasta carbonara with pancetta

In a saucepan, heat olive oil, add pancetta (or slightly smoked bacon) cut into thin strips, season with pepper, and sauté lightly. In a bowl, mix eggs, grated pecorino and parmesan cheese, add some more black pepper, and whisk with a fork until smooth.

Boil spaghetti (preferably brands Barilla or De Cecco) in salted water according to the instructions (usually no more than 8-10 minutes) until al dente. During cooking, add some water (about half a cup) from the spaghetti to the pancetta.

Drain the spaghetti in a colander, let the water drain, and add it to the pancetta. Mix thoroughly, remove the saucepan from the heat. In a thin stream, while constantly stirring, pour the egg mixture into the spaghetti. Add some more grated cheese, mix again, and serve.