Ingredients
Coarse salt
1 pound spaghetti
4 ounces pancetta, coarsely chopped
2 tablespoons extra-virgin olive oil
3 garlic cloves, minced
4 large eggs
1/2 cup freshly grated Parmesan cheese
1/4 cup freshly grated pecorino
Romano cheese
Freshly ground pepper
Preparation
Bring a large pot of water to a boil; add salt. Add pasta; cook until al dente. Drain. While pasta cooks, cook pancetta in a large skillet over medium-high heat, stirring occasionally, until golden brown, 6 to 7 minutes. Using a slotted spoon, transfer pancetta to a bowl.
Reduce heat to medium-low. Add oil to skillet; heat until hot but not smoking. Add garlic; cook until golden, about 3 minutes. Lightly beat eggs in a large serving bowl; set aside. Add pasta to skillet; toss. Transfer to eggs. Add cheeses and pancetta; toss. Season with pepper.
