Cook Pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
While pasta cooks, cook Pancetta in a large skillet over medium heat until crispy. Remove pancetta and set aside, reserving 2 tablespoons of pancetta fat in the skillet.
Add Garlic to the skillet with pancetta fat and cook for 1 minute until fragrant. Remove from heat.
In a bowl, whisk together Eggs, Heavy Cream, Parmesan Cheese, Pecorino Romano Cheese, Salt, and Pepper.
Add drained Pasta to the skillet with garlic-infused pancetta fat. Pour Egg mixture over pasta and toss quickly and continuously to coat, adding reserved pasta water a little at a time to create a creamy sauce. Do not let the eggs scramble.
Crumble Pancetta and sprinkle over pasta. Serve immediately.
Ingredients
4
1 pound450 gSpaghetti
6 ounces170 gPancetta-diced
450 gLarge Eggs
1/2 cup120 mLHeavy Cream
1/4 cup30 gParmesan Cheese-grated
1/4 cup30 gPecorino Romano Cheese-grated
22Garlic cloves-minced
1/2 teaspoon2.5 mLBlack Pepper-freshly ground
1/4 teaspoon1.25 mLSalt
Equipment
Large pot
Large skillet
Whisk
Mixing bowl
Instructions
Cook Pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
While pasta cooks, cook Pancetta in a large skillet over medium heat until crispy. Remove pancetta and set aside, reserving 2 tablespoons of pancetta fat in the skillet.
Add Garlic to the skillet with pancetta fat and cook for 1 minute until fragrant. Remove from heat.
In a bowl, whisk together Eggs, Heavy Cream, Parmesan Cheese, Pecorino Romano Cheese, Salt, and Pepper.
Add drained Pasta to the skillet with garlic-infused pancetta fat. Pour Egg mixture over pasta and toss quickly and continuously to coat, adding reserved pasta water a little at a time to create a creamy sauce. Do not let the eggs scramble.
Crumble Pancetta and sprinkle over pasta. Serve immediately.
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