Made the 4 Roman pastas.

[Old Crank]

Not all at once.

Pasta alla Gricia, Speck and pepper plus cheese for serving.
Cacio e pepe, Cheese and pepper
Carbonara, Speck, egg and cheese
Al'amatriciana, Speck, onion, garlic, and cheese

I got a hold of the special speck, Guanciale, from the pig's jowls, pricey. and used the prescribed Pecorino Romano.

All are very good and quite simple to make. Generally inexpensive, except for the speck, but not much is used.
The tricky part is combinign the cheese into the sauce without it forming little balls of rubber.