Preparation Steps

• Bring a large pot of generously salted water to a boil. Cook spaghetti according to package directions until al dente.
• While the pasta cooks, whisk the eggs, Pecorino Romano, Parmesan, and black pepper in a medium bowl until well combined. Set aside.
• In a large skillet, cook the guanciale or pancetta over medium heat until crispy and browned. Remove the meat with a slotted spoon and set aside, leaving the rendered fat in the skillet.
• Once the spaghetti is cooked, reserve about 1.5 cups of the pasta water. Drain the spaghetti and add it directly to the skillet with the rendered fat. Toss to coat.
• Remove the skillet from the heat. Quickly pour the egg and cheese mixture over the hot pasta, tossing continuously with tongs. The residual heat will cook the eggs and create a creamy sauce. If the sauce is too thick, gradually add small amounts of the reserved pasta water until it reaches your desired consistency.
• Stir in the cooked guanciale or pancetta. Serve immediately, garnished with extra Pecorino Romano cheese and black pepper.