I'm looking at three recipes for spaghetti alla carbonara. Mario Batali calls for 8 ounces guanciale or pancetta and 4 eggs per pound of pasta. Tyler Florence calls for 4 ounces of pancetta and 2 eggs per pound of pasta and Anne Burrell calls for 3/4 cup of pancetta and 8 eggs per pound of pasta. The variance in the amount of pancetta and eggs is really throwing me. How much do you use?