Steps
- 1
Place a large pot of lightly salted water over high heat, and bring to a boil.
- 2
In a mixing bowl, whisk together the eggs, yolks and pecorino and Parmesan. Season with a pinch of salt and generous black pepper.
- 3
Heat oil in a pan over medium heat, add the pancetta, and sauté until crispy. Remove from heat and set aside.
- 4
Add pasta to the water and boil until a bit firmer than al dente. Reserve 1 cup of pasta water, then drain pasta and add to the pan over low heat. Stir for a minute or so.
- 5
Stir in cheese mixture, adding some reserved pasta water if needed for creaminess. Serve immediately, dressing it with a bit of additional grated pecorino and pepper.
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