Traditionally, the four pastas of Rome are *carbonara, cacio e pepe, alla gricia*, and *amatriciana*.

You get *alla gricia* from a *cacio e pepe* by adding guanciale (pork jowl), and adding egg on top of that gives you *carbonara*.

My question is: if you were to make pasta involving cheese, pepper, eggs and pasta water, but **no guanciale**, what would that pasta be called? Is there a "proper" name for it? Or would you just say "carbonara without guanciale/cacio e pepe with eggs"?