Spaghetti Carbonara

2 large eggs
2 large egg yolks
½ cup (50 grams) freshly grated Parmigiano-Reggiano
½ cup (50 grams) freshly grated Pecorino Romano
Freshly ground black pepper
2 tablespoons butter
4 ounces (115 grams) pancetta, diced
Kosher salt
1 pound (500 grams) spaghetti or bucatini

In a medium bowl, combine the eggs, egg yolks, Parmigiano-Reggiano and Pecorino Romano and whisk until uniform. Generously season with pepper and set aside.

In a large pan set over medium heat, melt the butter, add the pancetta, and cook until the fat renders and pancetta is light brown.

Bring a large pot of water to a boil over high heat. Add enough salt so the water tastes like sea water. Add the pasta and cook until 2 minutes shy of al dente. Drain, reserving 1 cup of the cooking water, and add the pasta to the pan with pancetta. Add a splash of water, and toss the pasta with pancetta for 1 minute until the sauce has emulsified. Remove the pan from the heat, and whisk in the egg-cheese mixture, tossing quickly so the egg doesn’t curdle. Divide the pasta across the warmed bowls and serve immediately.

Serves 4