Ingredients

Method

Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Reserve 1 cup of pasta water before draining.

In a medium bowl, whisk together the eggs, Pecorino Romano, Parmesan, salt, and black pepper.

In a large skillet over medium heat, add the olive oil and garlic. Cook for 1-2 minutes until fragrant.

Add the pancetta or guanciale to the skillet and cook until crisp, about 5-7 minutes.

Remove the skillet from heat and let it cool slightly. Then, add the cooked spaghetti to the skillet, tossing it to coat with the pancetta and its rendered fat.

Slowly pour the egg and cheese mixture into the skillet while constantly tossing the spaghetti to prevent the eggs from scrambling. The heat from the pasta will cook the egg mixture and create a creamy sauce.

If the sauce is too thick, gradually add the reserved pasta water, a tablespoon at a time, until you reach the desired consistency.

Serve immediately, garnished with additional grated cheese and a sprinkle of black pepper, if desired.