Spaghetti alla carbonara

• 3½ ounces (100 g) lean guanciale or, only if necessary, very lean slab pancetta
• 1

Dice the guanciale, put in a skillet with the oil, and sauté over medium heat for a couple of minutes, or until crisp. Set aside in the skillet and keep warm. Drop the spaghetti into about 4 quarts (4 liters<