- 1 tablespoon salt
- 1 whole egg
- 1 egg yolk
- 1/4 cup grated Parmigiano Reggiano
- 1/4 cup grated pecorino Romano, plus extra for garnish
- 1 teaspoon ground black pepper
- 1/2 cup diced pancetta
- 1 pound spaghetti
- Fresh cracked black pepper, for garnish
Bring a pot of water to a boil to cook the pasta. Add the salt to the water.
In a medium mixing bowl, whisk together the egg, egg yolk, Parmesan, pecorino, and pepper and whisk for 3 to 4 minutes or until it is thick and creamy.
In a medium saute pan, render the pancetta until crispy. Remove pancetta from pan and place on a paper towel to remove excess fat.
Add the pasta to the boiling water and cook until al dente. Strain the pasta, do not rinse, and add the hot pasta to the bowl with the egg mixture. Fold the egg mixture and pasta together for 30 seconds. It is very important that the pasta be very hot when added to the egg mixture, so that the heat of the pasta cooks the eggs. Fold the pancetta into the pasta.
Garnish with grated pecorino Romano and extra black pepper.