Ingredients
The following ingredients have 4 Servings
- 2 large eggs plus 2 large yolks (at room temperature)
- 1/3 cup grated Pecorino Romano (plus more as needed)
- 1/3 cup grated Parmesan cheese
- Kosher salt and freshly cracked black pepper
- 1 tablespoon olive oil
- 4 ounces pancetta (sliced into 1/3 inch square cubes)
- 12 ounces spaghetti
Instruction
- Bring a large pot of water to a boil
- In a small bowl, whisk together the eggs, yolks, Pecorino Romano and Parmesan. Season with salt and freshly cracked black pepper.
- Meanwhile, heat oil in a large skillet over medium heat, add the pancetta, and sauté until the fat just renders, and it's crispy. Remove from heat and set aside.
- Cook the spaghetti until al dente. Just before pasta is ready, reheat pancetta in skillet. Reserve 1 cup of pasta water, then drain pasta and add to the skillet over low heat. Stir for a minute or so. Stir in cheese mixture, adding some reserved pasta water if needed for creaminess. Serve immediately, garnishing with a bit of additional grated pecorino and pepper.
