SPAGHETTI ALLA CARBONARA
from The Italian-American Cookbook by John Mariani and Galina Mariani. It is a wonderful recipe from the time that counting calories and cholesterol was not in.

1 heaping tablespoon salt
1 pound spaghetti
1/2 cup olive oil
6 ounces pancetta, diced
2/3 cup freshly grated Parmigiano-Reggiano cheese
2/3 cup freshly grated Pecorino Romano cheese
4 large eggs
Freshly ground black pepper
Freshly grated Parmigiano-Reggiano and Pecorino Romano cheeses, mixed, for serving

Fill a large serving bowl with hot water to warm it. Bring 4 quarts water to a boil in a stockpot, and add the salt and the spaghetti. Boil until the pasta is almost al dente. While the spaghetti is cooking, pour the olive oil into a large saucepan and heat it for about 30 seconds over medium-high heat. Add the pancetta and saute until browned but still tender and not yet crisp, 3 to 5 minutes. Remove from heat. In small bowl, whisk together the Parmigiano-Reggiano, Pecorino, and eggs until blended. Just before the spaghetti is al dente, pour the water from the heated serving bowl, place a colander in the bowl, and drain the spaghetti in it. Pour the water from the serving bowl, and add the drained spaghetti, the egg/cheese mixture, the pancetta and the oil from the pan. Add salt and pepper to taste, and mix well until the egg is completely incorporated and coats the spaghetti. The heat of the spaghetti will cook the egg. There should be a silky sauce at bottom. Serve immediately, offering more salt, pepper, and grated cheese at the table.