Spaghetti alla Carbonara Serves 4
	Ingredients 1 tablespoon olive oil 6 ounces thickly sliced pancetta, diced into 1/4-inch pieces 2 tablespoons salt 1 pound spaghetti 3 large eggs plus 1 egg yolk, well beaten 3/4 cup grated Parmigiano-Reggiano combined with 1/4 cup grated Pecorino Romano 3/4 cup of boiling pasta water Freshly ground black pepper, to taste
	Method
		1. In a large skillet, heat the olive oil over medium heat. Add the pancetta and cook, stirring often, until it's crisp. Set the pan aside. 2. Bring 6 quarts of water to a boil. Add the salt and the spaghetti and cook until al dente. Drain, reserving the 3/4 cup of pasta water, and return the pasta while it's very hot to the pan, set over very low heat. Immediately add the eggs, half the cheese, the reserved pancetta and any rendered fat, and toss well. Add just enough of the pasta water to make the mixture creamy. Sprinkle liberally with pepper and serve at once. Pass the remaining cheese at the table