Ingredients
- 2 large eggs at room temperature
- 1/2 cup freshly grated Parmigiano-reggiano cheese
- 1/2 cup freshly grated Pecorino romano cheese
- 4 oz. pancetta (cured italian bacon) cubed
- 1 lb. dry spaghetti
- 1 tbsp. salt
- Freshly ground black pepper
Preparation
Step 1
1.Whisk the eggs in a small bowl until just combined. Whisk in the cheeses. set aside.
2. Place the pancetta in a large saute pan and set over medium heat. Cook, stirring frequently, until the bacon is crisp on the outside and much fat has rendered out, 12 to 15 minutes.
3.Meanwhile, bring a large pot of water to boil and add the salt. Cook the spaghetti until al dente. Before draining the pasta, reserve about 1 cup of the cooking water.
4. Drain the pasta and add to the pan with the pancetta. Over medium heat, toss the pasta well, making sure it is piping hot. Remove from heat and stirr in the egg mixture quickly, tossing to coat the pasta evenly.
5. Season with plenty of black pepper and toss again. Add alittle of the reserved pasta water (start with 1/4 cup) to thin out the desired creamy consistency. Add salt to taste if needed.
6.divide among heated bowls, top each serving with a few grinds of pepper and serve immediately.