b'SERVES 4 TO 61 pound dried spaghetti 2 tablespoons extra virgin olive oilBring a large pot of salted water to a boil, add the pasta, and cook for 6 ounces pancetta, diced into 8 to 10 minutes or until tender yet firm (as they say in Italian, al dente). -inch cubesDrain the pasta well, reservingcup of the starchy cooking water. 6 garlic cloves, thickly sliced whiteonion,finelychopped Meanwhile, heat the olive oil in a deep skillet over medium heat. Add the Redpepperflakes pancetta and saut for about 3 minutes, until it is crisp and the fat is rendered. 2 large eggsToss the garlic and onion into the fat and saut over medium-low heat for 1 cup freshly grated Pecorino 3 to 4 minutes to soften. Add the red pepper flakes.Romano, plus more for serving Freshly ground black pepper Beat the eggs in a mixing bowl and whisk the reserved pasta water into the Salt to tastebeaten eggs. Add the Pecorino Romano, stirring well to prevent lumps. Add the hot, drained spaghetti to the skillet and toss for 2 minutes to coat the strands in the garlic-and-onion mixture. Pour the egg-and-cheese mixture into the pasta, whisking quickly until the eggs thickenbut do not scramble them.Season the carbonara with several turns of freshly ground black pepper, and taste for salt. Mound the spaghetti carbonara in warm serving bowls, and garnish as desired with the additional grated Pecorino Romano. SUGGESTED WINE PAIRING: TERRE DEI GRIFIstep-by-step'