By Robert J. Matthews
400g (14oz) spaghetti 150g (5oz) pancetta or guanciale, diced 3 large eggs 1 cup (about 100g) grated Pecorino Romano cheese 1 cup (about 100g) grated Parmesan cheese 3 cloves garlic, minced Salt and black pepper, to taste Fresh parsley, chopped (for garnish)
Follow the directions on the package to cook the spaghetti until it is al dente.
In a bowl, mix the eggs, Parmesan cheese, and Pecorino Romano cheese with a whisk. Put away.
Dice the pancetta or guanciale and cook it in a big pan over medium-low heat until it gets crispy.
Put the cooked pasta in the pan with the bacon and garlic. Toss the pasta in the fat that has rendered.
Take the pan off the heat and quickly pour the egg and cheese mixture over the pasta.
Keep tossing the pasta to make the sauce creamy. The eggs will be cooked by the pasta's heat.
If the sauce is too thick, slowly add some of the pasta cooking water that you saved until you get the right consistency.