This is such a great easy dish, you can vary it up by adding things like green peas but the basic recipe is a winner.
Ingredients:
Salt
2 large eggs and 2 large yolks, room temperature
1 ounce (about 1/3 packed cup) grated Pecorino Romano, plus additional for serving
1 ounce (about 1/3 packed cup) grated Parmesan
Coarsely ground black pepper
1 tablespoon olive oil
3 ½ ounces of pancetta or bacon, sliced into small pieces
12 ounces spaghetti (about 3/4 box)
Instructions:
In a mixing bowl, whisk together the eggs, yolks and pecorino and Parmesan. Season with a pinch of salt and generous black pepper.
Set the water to boil. Meanwhile, heat oil in a large skillet over medium heat, add the pork, and sauté until the fat just renders, on the edge of crispness but not hard. Remove from heat and set aside.
Add pasta to the water and boil until a bit firmer than al dente. Just before pasta is ready, reheat pork in skillet, if needed. Reserve 1 cup of pasta water, then drain pasta and add to the skillet over low heat. Stir for a minute or so.
Take the skillet of the heat and stir in cheese mixture, adding some reserved pasta water if needed for creaminess. Serve immediately, dressing it with a bit of additional grated Pecorino/Parmasan and pepper.