• ¼ cup olive oil

• 8 oz. pancetta or guanciale trimmed and cut into strips or cubes – not too small or shrinkage

• 4 eggs beaten

• ¾ cup parmigiano/pecorino mixed

• Salt and pepper

Heat oil and brown the pancetta, careful not to over cook.  Remove from heat.  Beat together the eggs, adding the cheese, salt and pepper.  When the pasta is al dente (3 minutes less than the package suggests), drain and add to the pancetta over low heat.  When the spaghetti and pancetta are mixed thoroughly, turn off the heat and add the egg mixture.  Serve immediately, adding salt and pepper to taste.                  NEVER EVER ADD MILK OR CREAM!