Step 1

Slice pancetta into thin (1-inch) strips and quickly brown them. Do not overcook them. Remove the pan from the heat and put the pancetta on paper towels to absorb the excess fat.

Step 2

Grate the pecorino and add the eggs. Beat with a whisk until smooth.

Step 3

Bring water to a boil, adding 10g of salt for each liter of water. Add the pasta and cook until it’s ‘al dente'. Reserve pasta water.

Step 4

Drain pasta and put it into the bowl with the egg mixture. Add a splash of pasta water that you put aside, and toss well. Be careful not to add too much water; otherwise, the carbonara will get too runny.

Step 5

Add remaining pecorino and more water, if needed, to the creamy, smooth sauce.

Step 6

Place pasta on the plate then add the bacon or pancetta. Top with grated pecorino cheese and a sprinkle of black pepper.

Step 7

Serve immediately while still hot.