Classic Fettuccine Carbonara: An Italian Comfort - Taste Dessert

Ingredients

• 1 pound (454g) dried fettuccine pasta
• 4 ounces (113g) guanciale or pancetta, diced
• 1 cup (100g) grated Pecorino Romano cheese, plus more for serving
• 4 large eggs
• 2 large egg yolks
• Freshly ground black pepper, to taste (at least 1 teaspoon)
• Salt, to taste (use sparingly, as the cheese and meat are salty)
• 1 tablespoon olive oil (only if your guanciale/pancetta is very lean)