A creamy, savory Roman pasta dish with pancetta, egg, and cheese. Perfect for comforting flavors!
#### Ingredients (Serves 4):
- 400g spaghetti
- 150g pancetta (or guanciale), diced
- 2 large eggs
- 1 egg yolk
- 50g Pecorino Romano cheese, grated
- 50g Parmesan cheese, grated
- Freshly ground black pepper
- Salt (to taste)
- 2 tablespoons olive oil
#### Instructions:
1. **Prepare the Pasta**: Bring a large pot of salted water to a boil. Cook the spaghetti until al dente, according to package instructions. Reserve about 1 cup of pasta cooking water before draining.
2. **Cook the Pancetta**: In a large frying pan, heat the olive oil over medium heat. Add the diced pancetta and cook until crispy and golden. Remove from heat but leave the pancetta in the pan.
3. **Make the Sauce**: In a bowl, whisk together the eggs, egg yolk, Pecorino Romano, Parmesan, and a generous amount of black pepper until smooth.
4. **Combine Pasta and Pancetta**: Add the drained spaghetti to the pan with the pancetta. Toss well to coat the pasta in the flavorful oil.
5. **Add the Sauce**: Working quickly, pour the egg and cheese mixture over the hot pasta. Toss continuously to coat the spaghetti and create a creamy sauce. Add a splash of the reserved pasta water if needed to loosen the sauce.
6. **Season and Serve**: Taste and adjust seasoning with more cheese, pepper, or salt. Serve immediately, garnished with a sprinkle of extra Pecorino and black pepper.