From Ciao Italia - Five-Ingredient Favorites: Quick and Easy Recipes from an Italian Kitchen by Mary Ann Esposito ~
1 tablespoon extra-virgin olive oil4-oz chunk pancetta, diced1/2 pound spaghetti3 large eggs, at room temperature & lightly beaten3/4 cup grated Parmigiano-Reggiano cheeseFine sea saltCoarsely ground black pepper
1. Heat olive oil in small sauté pan. Stir in pancetta and cook until crispy. Set aside, still in pan, and keep it warm.2. Cook spaghetti in 4 quarts of rapidly boiling salted water until al dente.3. Drain spaghetti, reserving 2 tablespoons of the water.4. Immediately return the spaghetti to the pot, and keeping the heat very low, rapidly stir in the eggs, reserved water, and half the cheese. Toss to combine.5. Add the reserved pancetta and any pan drippings.6. Transfer pasta to platter and sprinkle with remaining cheese. Serve immediately.
This recipe has totally spoiled me for all other spaghetti carbonara recipes, especially the creamier versions.