First somewhat passable spaghetti carbonara

First time getting it creamy and not scrambled :3 I opted to temper the egg-romano mixture with hot pasta water, and add like a cup of pasta water to the finished noodles. Very creamy!!! Also very, very salty... never cooked with pancetta before, has a very salt-forward flavor profile... and so does pecorino.

I think im going on a low-sodium diet the rest of the week...