Pasta alla Carbonara is a cornerstone of the Roman cuisine. There's not a restaurant in Rome that doesn't serve it!
Guanciale (pork jowl) adds amazing texture and flavor wherever it's used. It should be cut into tiny cubes or narrow, one inch long strips before it's cooked. Place the guanciale in a sauce pan and cook it on the lowest flame possible, and very, very slowly. You want the guanciale to be crunchy on the outside but melted on the inside. There's very little meat on pork jowl so the fat in these cubes or small strips needs to be almost liquefied on the inside. Otherwise you'll have the sensation that you are chewing on a piece of raw fat which is unpleasant.
Another point pertains to the eggs you use. Fresh organic eggs are undoubtedly preferable when possible. Add the egg mixture to the pasta just until coated; never cook the eggs. The eggs should be warmed through but still completely creamy. The more egg yolks the better; I generally use one whole egg to two or three egg yolks.
Freshly grated black pepper is preferable to store bought, already grated, black pepper.
If you keep these few pointers and tips in mind you can prepare a perfect Pasta Carbonara in just about the same amount of time it takes to cook the pasta.