2 whole eggs
2 large egg yolks
1/3 cup packed Pecorino Romano, grated
1/3 cup packed Parmesan, grated
Coarsely ground black pepper
1 tbsp olive oil
3 1/2 ounces guanciale, pancetta or bacon, sliced into small quarter inch chunks
12 ounces spaghetti
In a mixing bowl, whisk together eggs, yolks and cheeses. Season with a pinch of salt and a generous amount of black pepper.
Set water to boil the spaghetti with 2 tsp salt.
Meanwhile, in a large skillet heat the oil, add the guanciale 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 guanciale in skillet. Reserve 1 cup of pasta water, then drain pasta and add to the skillet over a low heat. Stir for a minute or so. Turn off the heat.
Add in the hot pasta into the sauté pan and stir in