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Here's a classic recipe for pasta alla carbonara:

Ingredients:

350g of pasta (spaghetti or rigatoni)
150g of pancetta or smoked guanciale, diced
3 eggs
70g of grated pecorino romano cheese
Freshly ground black pepper
Salt to taste
Instructions:

Bring a pot of lightly salted water to a boil and cook the pasta according to the package instructions until al dente.
While the pasta is cooking, in a large non-stick skillet, cook the pancetta or guanciale over medium-low heat until crispy and it releases its fat, about 5-7 minutes. Drain excess fat if necessary.
In a medium bowl, whisk the eggs with the grated pecorino romano cheese and a generous amount of freshly ground black pepper.
When the pasta is cooked, drain it and tr