Instructions
- Cook Pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
- While pasta is cooking, cook Pancetta in a large skillet over medium heat until crispy. Remove pancetta with a slotted spoon and set aside, leaving rendered fat in the skillet.
- In a bowl, whisk together Eggs, Heavy Cream, Parmesan Cheese, Pecorino Romano Cheese, Black Pepper, and Salt.
- Add drained Pasta to the skillet with the pancetta fat. Toss to coat.
- Remove skillet from heat. Gradually pour the Egg mixture over the Pasta, tossing constantly to create a creamy sauce. Add reserved pasta water, 1 tablespoon at a time, if needed to adjust consistency.
- Stir in the cooked Pancetta. Serve immediately, garnished with additional Parmesan Cheese and Black Pepper.
