Instructions

Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente.

While the spaghetti is cooking, heat some olive oil in a large skillet over medium heat. Add the diced pancetta and cook until crispy, about 8-10 minutes. Add the minced garlic and cook for another minute.

In a mixing bowl, whisk together the egg yolks and egg, Pecorino Romano cheese, Parmesan cheese, and a generous amount of black pepper.

Drain the cooked spaghetti, reserving about 1/2 cup of the cooking water. Add the spaghetti to the skillet with the pancetta and garlic and toss to combine.

Remove the skillet from the heat and add the egg and cheese mixture, stirring quickly to combine. If the pasta seems dry, add a little bit of the reserved pasta cooking water to loosen it up.

Serve immediately, garnished with extra grated cheese and black pepper to taste. Enjoy!