Boil 5-6 quarts of water for the pasta while you begin to prepare the carbonara sauce. Add coarse salt at 1 tbsp per quart of water.
Cut into cubes or slices the pancetta or guanciale. Simmer in a large round enameled cast iron Dutch Oven or deep fry pan for several minutes. (I used my Le Creuset, which was perfect) It is important the fat melts and the meat is crunchy or to your desired texture. If it seems dry you can add a tbsp of the boiling water to emulsify. This creates a greasy sauce. Set aside.
In a bowl whisk the Pecorino Romano with the eggs. (Some Italians only use the yolks, try to see what you prefer, we prefer the whole egg) Finely grated cheese worked best. Coarsely grated cheese seemed to be problematic in our experimentation..
Add some black pepper and stir with a whisk until you acheive a creamy thick sause. Set aside
Place the pasta into the boiling water. Do not break the pasta, keep it whole. Boil per the pasta package instructions for al dente.
Use a pasta fork to remove the pasta from the boiling water and drain.
Put the pasta into the Dutch Over or pan with the pancetta or guanciale over high heat. Toss to season properly with the fat and pancetta or guanciale. When the pan is sizzlin and well tossed, turn off the heat.
Add the whisked eggs and cheese mixture quickly to the pan and stir.THIS PART IS IMPORTANT. DO NOT MULTI TASK! You need to be fast, ready and focused or you will have scrambled eggs and pasta . Pay close attention to the consistency, it needs to be creamy. If it becomes to watery add some more grated Pecorina Romano cheese. It if it too sticky add 1-2 tbsp of the pasta cooking water.
Your Pasta Carbonara is ready to serve. Create a pasta nest on a plate.
Add on top of the pasta the remaining pancetta or guaniciale left in the pan, ground black pepper, and grated Pecorino Romano chesse. If you deisre some color add a small sprinkling of fresh parsley or basil.
Serve immediately