You're quite wrong. There's no discernible difference between Grana Padano and Parmigiano. Both are cow's milk hard cheeses. Since the Padano is not aged as much it is milder, thus perfectly suited for a Carbonara. I would not use Pecorino on principle, that's sheep's cheese with a strong saltiness. That's why professional cooks mix in Parmigiano, Pecorino is too sharp. I prefer Moo Tod to streaky bacon, and Guanciale, as I'm not into the fatty bits. Moo Tod works very well. I also don't like the sauce too liquid, I prefer it just before the cheese curdles. And yes, I only put 2 eggs not three. But it was delicious and the Bucatini work perfect, better than Spaghetti.
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