Carbonara Spaghetti or Bucatini

 This is a combination of recipes from Epicurious and Bon Apetit after I had seen Giada making it for Bobby Flay - so was trying to remember how she had done it. It was delicious just need to be ready to go for assembly so it doesn't cool off too fast. We used the straight pecorino romano. This served 2-3 people depending on serving size.

• 2 ounces guanciale, ( or pancetta) cut into 1/4-inch dice
• 1 generous tablespoons extra virgin olive oil
• 3 large egg yolks at room temperature
• 1/4 cup freshly grated pecorino romano, (or half pecorino romano and half parmigiano-reggiano)
• freshly ground black pepper
• 1/2 lb spaghetti or bucatini
• Put the guanciale and oil in a large skillet. Sauté over medium heat until the edges of the guanciale pieces are just turning brown, about 2 minutes. Don't let it get too crisp. Set the pan and its contents aside but keep warm.
• Bring 5 quarts (5 liters) of water to a boil in an 8-quart (8-liter) pot over high heat. When the water boils, add 3 tablespoons kosher salt, then add the pasta and cook, stirring occasionally, until al dente.
• While the pasta is cooking, break the egg yolks into a small bowl and add all the cheese and a generous grinding of pepper. Whisk gently until the mixture is smooth.
• Drain the pasta (reserving and keeping warm a cup of its water) and put it in the skillet with the guanciale over low heat. Toss quickly to mix well.
• In the egg yolk - cheese mixture bowl slowly whisk in about 1/2 cup of the reserved pasta water.
• Then quickly toss the mixture with the pasta. You can mix in a tiny bit of the reserved water to smooth things out, but you probably won't need to.
• Transfer to individual heated bowls or plates and serve instantaneously.