Mama Zuquinis Spaghetti Alla Carbonara

• 4 tablespoons extra-virgin olive oil
• 4 ounces thinly sliced unsmoked bacon (Italian, guanciale) or 4 ounces thinly sliced pancetta, cut into 1/2-inch pieces
• 2 teaspoons freshly cracked black pepper, plus more to taste
• 1 34 cups parmesan cheese, finely grated
• 1 egg
• 3 egg yolks
• kosher salt, to taste
• 1 lb spaghetti

1. Heat oil in a 10" skillet over medium heat.
2. Add guanciale and cook, stirring occasionally, until lightly browned, 68 minutes.
3. Add pepper and cook, stirring occasionally, until fragrant, 2 minutes more.
4. Transfer guanciale mixture to a large bowl and let cool slightly; stir in 1 1/2 cups Parmesan cheese and egg and yolks and stir to combine; set aside.
5. Meanwhile, bring a 6-qt pot of salted water to a boil.
6. Add pasta; cook until al dente, 810 minutes.
7. Reserve 34 cup water; drain pasta and transfer it to guanciale mixture.
8. Toss, adding pasta water a little at a time to make a creamy sauce.
9. Season with salt and pepper; serve with remaining Parmesan.

extravirgin olive oil, bacon, freshly cracked black pepper, parmesan cheese, egg, egg yolks, kosher salt

Taken from www.food.com/recipe/mama-zuquinis-spaghetti-alla-carbonara-475967 (may not work)