Ingredients
200 grams dried spaghetti
100 grams pancetta or guanciale, diced
2 large eggs
50 grams Pecorino Romano cheese, finely grated
50 grams Parmesan cheese, finely grated
2 cloves garlic, peeled (optional)
Salt, to taste
Freshly ground black pepper, to taste
Directions
1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente.
2. While the pasta is cooking, heat a large skillet over medium heat. Add the diced pancetta or guanciale and cook until it’s crispy and browned, about 5-7 minutes. If using garlic for extra flavor, add the peeled cloves to the skillet and sauté along with the pancetta. Remove the garlic once it’s browned.
3. In a medium bowl, whisk together the eggs, Pecorino Romano, and Parmesan until well combined. Season with a pinch of salt and plenty of freshly ground black pepper.
4. When the pasta is ready, reserve about a cup of the pasta cooking water and then drain the pasta.
5. Add the hot spaghetti to the skillet with the pancetta, tossing to combine and coat the pasta with the rendered fat. Remove the skillet from the heat.
6. Pour the egg and cheese mixture over the pasta, stirring quickly to create a creamy sauce. Add the reserved pasta water a little at a time as needed to reach your desired consistency.
7. Serve immediately with extra grated cheese and freshly ground black pepper on top.