This delectable Carbonara recipe is one of my absolute favorite things I learned to cook while studying in Rome.
The authentic and true pasta that should be used are "bucatini", a long thin spaghetti-like pasta with "un buco" or a hole.
But you may not be able to find that variety at your grocery store.
If you can't - any long pasta will do.You can use spaghetti, fettuccine, linguine, capellini.. whatever you can get that's long.
But enough chit-chat, let's get to cooking!
First things first - fill a large pot with the water and turn on the heat. Then get ready to cook the pancetta.
In a large skillet, cook the pancetta until it starts to change color, making sure to leave it a little limp (if you prefer crispy pancetta, feel free to leave it on longer). Remove the pan from heat.
When the water in the pot has come to a boil, add the bucatini and a tsp of salt. Bring to a boil and allow to cook until it is almost al dente (check the box but it's usually about 7-8 minutes). Drain the pasta, reserving about 1/2 to 2/3 cup of the boiled water.
Combine 1/4 to 1/3 cup of the reserved cooking water, 1/2 cup of grated cheese, eggs and seasonings to a bowl and mix together well. Making sure that your pan is no longer HOT, add the egg mixture and cooked pasta to the pancetta. Place pan over VERY low heat (this is important or you will end up scrambling the egg, and it will not look very tasty).
Toss gently and cook for about 4-5 minutes or until the sauce looks thickened and the pasta is al dente. Remove the pan from heat. Stir in the remaining cooking water and cheese. Top each serving with additional cheese and let the eating begin!