My daughter and I went to Rome last year and found this out of the way Trattoria that served the best Pasta Carbonara. I could not wait to get home and make it for my friends. It's simple, yet tasty and although it's lacking the thick, homemade pasta ropes that were made by the owner, store bought buccatini works beautiful. Remember, this is a dish you can make "your own". More or less eggs or cheese and using your choice of pasta is totally up to you.
2 Tbsp Olive Oil
1 lb Pancetta (you can use bacon)
1lb Bucantini Pasta (or pasta of your choice)
1 1/2 cup Parmeggiano Reggiano Cheese
5 eggs (room temperature - can place eggs in bowl of warm water to bring to room temperature quickly)
First put a large pot of lightly salted water to boil on stove
Beat eggs and cheese in separate bowl and set aside.
Add the 2 tbls of olive oil to a large saute pan on medium high heat, then add the Pancetta, sauteing until crispy brown, as the pancetta loses moisture, add a ladle full of pasta water to the pan. This will also act to emulsify the flavors and will be the base of your sauce.
Add pasta to boiling water and cook until al-dente, drain the pasta and reserve some water. Add the pasta to the pancetta pan and stir this all together, add some more pasta water if too dry.
Take pan off of heat, then slowly add the egg and cheese mixture while stirring the pasta.
Salt and cracked pepper to taste and of course, more cheese!
Your sauce should look like this and if not, you'll master it next time