1. Prep Your Ingredients: Dice the pancetta or guanciale. Thinly slice the cabbage. Mince garlic if using. In a medium bowl, whisk together the two whole eggs, two egg yolks, and grated Pecorino Romano until well combined and smooth. Season generously with cracked black pepper. Set aside.

2. Cook the Pasta: Bring a large pot of heavily salted water to a rolling boil. Add pasta and cook until al dente. Reserve at least 1.5 cups of starchy pasta water before draining. Do not rinse.

3. Render the Meat: While pasta cooks, heat a large skillet or Dutch oven over medium heat. Add diced pancetta or guanciale (add olive oil if using very lean bacon). Cook, stirring occasionally, until crispy and golden, about 5-7 minutes. Remove meat with a slotted spoon and set aside, leaving rendered fat in the skillet.

4. Sauté the Cabbage: Add sliced cabbage and garlic (if using) to the skillet. Sauté over medium heat, stirring frequently, until softened and wilted, about 8-12 minutes.

5. Combine Pasta and Cabbage: Add hot drained pasta directly to the skillet with cabbage. Toss to coat well.

6. Create the Carbonara Sauce: Remove skillet from heat. Immediately pour egg and cheese mixture over pasta and cabbage. Add about 1/2 cup reserved hot pasta water. Toss vigorously and continuously with tongs until sauce becomes creamy and glossy. Add more pasta water a tablespoon at a time if needed.

7. Final Touches: Stir in most of the crispy meat, reserving some for garnish. Adjust seasoning with salt and more black pepper as needed.

8. Serve Immediately: Transfer to warm bowls. Garnish with reserved meat, extra Pecorino Romano, and a final grind of black pepper.