Cooking Method

• Put a large pot of salted water on to boil (1 tablespoon salt for every 2 quarts of water).
• Heat the olive oil or butter in a large sauté pan over medium heat. Add the bacon or pancetta and cook slowly until crispy. Add the garlic (if using) and cook another minute, then turn off the heat and put the pancetta and garlic into a large bowl.
• In a small bowl, beat the eggs and mix in about half of the cheese.
• Once the water has reached a rolling boil, add the dry pasta, and cook, uncovered, at a rolling boil.
• When the pasta is al dente, use tongs to move it to the bowl with the bacon and garlic. Let it be dripping wet. Reserve some of the pasta water.
• Add the beaten eggs with cheese and toss quickly to combine once more. Add salt to taste and some pasta water back to keep it from drying out. Serve at once with the rest of the parmesan and freshly ground black pepper.