Chef Pasquale: Spaghetti alla Carbonara Classico

Once a week, Pat and I go over to my parents house and cook up a feast of magnificent food. My mom and Pat should open their own restaurant. No joke. Last week, we celebrated my dad's 60th birthday. Chef extraordinaire, Pat decided to make Spaghetti alla Carbonara Classico. Of course, because he's so Italian! 
 
 Forgive my bragging... but it was incredibly satisfying. OH, and let me not forget to mention the CAKE! It's a freaking Publix cake! Raspberry filling between the chocolate pound cake made it so spontaneous. I didn't expect that AT ALL. And the frosting... wow. Sugar heaven. 
 
 Here's the Spaghetti alla Carbonara recipe from Saveur.com...

SERVES 4

INGREDIENTS
4 tbsp. extra-virgin olive oil
4 oz. thinly sliced guanciale or pancetta cut into 1⁄2" pieces
2 tsp. freshly cracked black pepper, plus more to taste
1 3⁄4 cups finely grated Parmesan
1 egg plus 3 yolks
Kosher salt, to taste
1 lb. spaghetti

INSTRUCTIONS
1. Heat oil in a 10" skillet over medium heat. Add guanciale and cook, stirring occasionally, until lightly browned, 6–8 minutes. Add pepper and cook, stirring occasionally, until fragrant, 2 minutes more. Transfer guanciale mixture to a large bowl and let cool slightly; stir in 1 1⁄2 cups Parmesan and egg and yolks and stir to combine; set aside.

2. Meanwhile, bring a 6-qt. pot of salted water to a boil. Add pasta; cook until al dente, 8–10 minutes. Reserve 3⁄4 cup water; drain pasta and transfer it to guanciale mixture. Toss, adding pasta water a little at a time to make a creamy sauce. Season with salt and pepper; serve with remaining Parmesan.