Carbonara

BDs favorite pasta dish. Couldn't find guanciale in Jumbo (available at AH) so substituted pancetta. Could use more spaghetti/less sauce ratio (XBD agreed). Very easy to put together and beats the weird carbonara sauce that MM gets from the store that is filled with cream and garlic. BDs gave it 5 *s but still only 3 from me (had stomach ache so maybe higher rating next time).

• 
  500 g spaghetti (was 350 g/12 oz)
  
• 200 g guanciale (or sub 100 g pancetta with some oil)
• 4 eggs, beaten
• 100 g pecorino (not padano, not parmesan)
• black pepper

1. Cut the guanciale/pancetta into small pieces. Cook over medium heat for 2-3 minutes. (No oil needed for guanciale because it's so fatty. Some oil for the pancetta though)
2. Zest the pecorino. Combine with eggs and black pepper. Mix until creamy.
3. Boil the spaghetti in salted water until al dente.
4. Move spaghetti to meat skillet. Cook with the guanciale over high heat until sizzling.
5. Turn OFF the heat. Add in the pecorino mixture, stirring constantly to prevent curdled eggs.
6. If it's too creamy, add some pasta water. If it's too runny, add some more pecorino.
7. Serve on plate/bowl with a side salad.