Spaghetti alla Carbonara

• 1 pound [gluten free] spaghetti
• 4 eggs
• 1 teaspoon black pepper
• 3 teaspoons Pecorino Romano, plus extra, for serving
• 2 teaspoons cream, optional
• 3 teaspoons extra-virgin olive oil
• 3 slices pancetta

Directions

1. Boil the spaghetti in salted water until it is al dente. Drain and set aside.
2. Beat the eggs. Add the black pepper and cheese to the beaten eggs. Set aside. Add cream to this mixture, if desired, for a creamier dish.
3. Put the oil in a saucepan with the pancetta, and sauté for 5 minutes. Add the spaghetti into the pan and sauté for another 3 minutes.
4. Remove from the heat and add the egg and cheese mixture to the pasta and mix. Serve with additional Pecorino Romano on top.