Carbonara: 3 recipes by Roman chefs Luciano Monosilio, Flavio De Maio e Marco Martini

Does the original carbonara recipe exist? We've asked three Roman chefs and this is their answer! And what's yours? Let us know in the comments.
INGREDIENTI/INGREDINTS
Flavio di Maio's Carbonara
Guanciale/Cured pig cheek_____250 g /8,8 oz
Uova/Eggs_____4
Pecorino/Pecorino cheese_____30 g /1 oz
Parmigiano Reggiano/Parmesan cheese_____20 g /0,7 oz
Pepe/Pepper_____qb/to taste
Vino Bianco/White wine_____qb/to taste
Rigatoni/ Pasta “rigatoni” shape_____500 g /17,6 oz
Luciano Monosilio's CARBONARA:
Tuorli/Yolks_____4
Pecorino/Pecorino cheese_____20 g /0,7 oz
Grana Padano/Parmesan cheese_____30 g / 1 oz
Guanciale/Cured pig cheek_____200 g /7 oz
Pepe/Pepper_____20 g /0,7 oz
Spaghettoni/ Spaghetti (Larger shape)_____280 g /9,9 oz
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