I am not a great cook, so when I cook, I try to use good quality ingredients - I'm a believer that better quality ingredients makes better dishes.  However, I gotta admit that I was way too naive to got all the ingredients from the recipe, I mean EXACTLY the same brand that this recipe called for. - Spaghetti is spaghetti after all and I couldn't really tell the big differences from regular brand.  I realized I did not really like pancetta either. Next time, I'm using regular bacon.  You can also substitue parmesan for romano if you prefer. 

Spaghetti alla Carbonara
Serves 3–4 

This traditional recipe of Rome comes directly from our Pecornio Romano importer, Michele Buster. If you cannot find pancetta, slab bacon is a good substitute.

§          1/4 lb pancetta, diced
§          1/2 lb AFA Montebello spaghetti
§          1 egg, beaten until foamy
§          Freshly ground black pepper
§          1/2 to 3/4 cup grated Genuine Sini Fulvi Pecorino Romano

In a large pan, sauté pancetta until crispy.

Boil spaghetti according to package directions until al dente.

Drain pasta reserving 1/4 cup of the water. Place hot spaghetti in pan with pancetta, then add egg and water.

On a very low flame, toss until pasta is well coated and egg adheres to pasta, about 1 minute.

Place in a serving bowl and toss with generous amounts of Romano. Season with pepper and serve.

(http://www.wholefoodsmarket.com/recipes/pasta/spaghetti_carbonara-wc.html)