Italian Grandma Makes Spaghetti Carbonara

SPAGHETTI CARBONARA 

1. 1 lb Pancetta, about 1/2 inch chop 
2. 3 extra large Eggs + 2 Egg Yolks 
3. 1 cup Pecorino Romano Cheese, grated 
4. 1 lb Spaghetti 
5. 1 Tbsp Salt for pasta water 
6.  1 Tbsp Black Pepper, or to taste

Steps:

1. Cook pancetta until reduced. Do not burn. Keep the fat in the pan. 
2. Put spaghetti to cook with salted water. Cook till al dante
3. Add the pasta to the pancetta pan. Mix it will. 
4. Now add a ladle of pasta water to the mix
5. Mix and then add the egg, cheese mix. Turn on the heat to very low flame if needed
6. Do not overcook the sauce as it will turn into 
7. Tips - turn off the heat when you add the egg mix. Do no overcook otherwise it will turn into scrambled eggs.
8. Immediately transfer to platter. 
9. Add generous amount of black pepper