The recipes vary, though all agree that cheese (parmesan, pecorino, or a combination), egg yolks (or whole eggs), cured fatty pork, and black pepper are basic. Guanciale is the most traditional meat, but pancetta is also used. In the US, it is often made with American bacon. I used bacon in this recipe.
The first thing you want to do is get that pot of salted water boiling and cook your spaghetti.
In a large skillet cook the bacon until just crispy. Remove from the heat and drain off some of the fat.
When the pasta is ready, drain and add to the skillet with the bacon. Whisk together eggs, cheese and freshly ground black pepper in a bowl. Pour the egg mixture into the pasta and combine thoroughly. The residual heat from the pasta will cook the eggs.
Serve immediately with extra grated cheese.
This is another fantastic recipe from "Mad Hungry - Feeding Men & Boys" by Lucinda Scala-Quinn