Slice pancetta into thin (1-inch) strips and quickly brown them. Do not overcook them. Remove the pan from the heat and put the pancetta on paper towels to absorb the excess fat.

Grate the pecorino and add the eggs. Beat with a whisk until smooth.

Bring water to a boil, adding 10g of salt for each liter of water. Add the pasta and cook until it’s ‘al dente'. Reserve pasta water.

Drain pasta and put it into the bowl with the egg mixture. Add a splash of pasta water that you put aside, and toss well. Be careful not to add too much water; otherwise, the carbonara will get too runny.

Add remaining pecorino and more water, if needed, to the creamy, smooth sauce.

Place pasta on the plate then add the bacon or pancetta. Top with grated pecorino cheese and a sprinkle of black pepper.

Serve immediately while still hot.