Spaghetti alla carbonara (Judith Barrett, March 4, 2009 , Boston Globe)

4 eggs, at room temperature
3/4 cup pecorino Romano, Parmigiano-Reggiano, or a combination
1/8 teaspoon freshly ground black pepper
3 ounces pancetta, cut about 1/4-inch thick, slices cut into 1/2-inch long strips
1 tablespoon salt
1 pound imported spaghetti
1. In a small bowl, lightly beat the eggs. Add the cheese and black pepper; set aside.

2. In a medium skillet over low heat, cook the pancetta slowly, turning the pieces occasionally, for 15 minutes or until they are cooked through.

3. Meanwhile, bring a large pot of water to a boil over high heat. Add the salt and spaghetti. Cook, stirring often, for 8 minutes or until the pasta is tender but still has some bite. Drain the pasta and return it immediately to the pot.

4. Stir in the egg and cheese mixture and toss well to coat the pasta thoroughly. Add the pancetta and toss again to distribute it evenly. Serve with more cheese, if you like.