Bring a large pot of salted water to a boil. Add Pasta and cook according to package directions until al dente.
While the pasta is cooking, cook Pancetta in a large skillet over medium heat until crispy. Remove from heat and set aside, reserving the rendered fat in the skillet.
In a bowl, whisk together Eggs, Pecorino Romano Cheese, Parmesan Cheese, Black Pepper, and Salt.
Drain the Pasta, reserving about 1/2 cup of pasta water. Add the Pasta to the skillet with the Pancetta and rendered fat. Toss to coat.
Remove the skillet from the heat. Immediately pour the Egg mixture over the hot Pasta and toss vigorously, adding a little pasta water at a time, until a creamy sauce forms. Be careful not to scramble the eggs.
Serve immediately, garnished with additional Pecorino Romano Cheese and Black Pepper.
Ingredients
4
1 pound450 gSpaghetti
4 ounces115 gPancetta-diced
44Large Eggs
1/2 cup50 gPecorino Romano Cheese-grated
1/4 cup25 gParmesan Cheese-grated
1/2 tsp2.5 mLBlack Pepper-freshly ground
1/4 tsp1.25 mLSalt
Equipment
Large pot
Large skillet
Whisk
Colander
Instructions
Bring a large pot of salted water to a boil. Add Pasta and cook according to package directions until al dente.
While the pasta is cooking, cook Pancetta in a large skillet over medium heat until crispy. Remove from heat and set aside, reserving the rendered fat in the skillet.
In a bowl, whisk together Eggs, Pecorino Romano Cheese, Parmesan Cheese, Black Pepper, and Salt.
Drain the Pasta, reserving about 1/2 cup of pasta water. Add the Pasta to the skillet with the Pancetta and rendered fat. Toss to coat.
Remove the skillet from the heat. Immediately pour the Egg mixture over the hot Pasta and toss vigorously, adding a little pasta water at a time, until a creamy sauce forms. Be careful not to scramble the eggs.
Serve immediately, garnished with additional Pecorino Romano Cheese and Black Pepper.
Comments