Made the 4 Roman pastas.

[Old Crank]

Not all at once.

Pasta alla Gricia, Speck and pepper plus cheese for serving.
Cacio e pepe, Cheese and pepper
Carbonara, Speck, egg and cheese
Al'amatriciana, Speck, onion, garlic, and cheese

I got a hold of the special speck, Guanciale, from the pig's jowls, pricey. and used the prescribed Pecorino Romano.

All are very good and quite simple to make. Generally inexpensive, except for the speck, but not much is used.
The tricky part is combinign the cheese into the sauce without it forming little balls of rubber.

[CanonRay]

1. I've only ever had Cacio e pepe

which is delicious

[Old Crank]

2. If you have Carbonara

make sure it is not a cream sauce.
In Italy it is speck, eggs and parmesan, and some pepper late.
The 4 are all great but you must get good ingrediaents, and grate the cheese yourself fresh.

If you can find it, the Guanciale spec, from pork jowls.

[CanonRay]

3. I can't get speck where I live.

[Old Crank]

4. Quality thick cut bacon, lightly smoked would work.