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Spaghetti Alla Carbonara
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| 2 large | eggs, at room temperature |
| 1/2 cup | fresh grated parmigiano-reggiano cheese. |
| 1/2 cup | fresh grated pecorino Romano cheese |
| 4 oz | pancetta cubed |
| 1 lb | dry spaghetti |
| 1 tbsp | salt |
| Fresh ground black pepper |
1. Whisk eggs in small bowl until just combined. Whisk in the cheeses. Set aside.
2. Place the pancetta in a large sauté pan and set over medium heat. Cook, stirring frequently, until the bacon is crisp on the outside and much of the fat is rendered out, 12-15 minutes.
3. Meanwhile cook the spaghetti al dente. Before draining reserve about 1 cup of the cooking water.
4. Add drained pasta to the pan with the pancetta. Over medium heat, toss the pasta well, making sure it is piping hot. Remove from heat and stir in the egg mixture quickly, tossing to coat the pasta evenly.
5. Season with black pepper and toss again. Add a little of the reserved water (start with 1/4 cup) to thin out to desired consistency. Add salt as needed.
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