2 large eggs and 2 large yolks, at room temperature

1/3 cup grated Pecorino Romano, plus more as needed (1 oz)

1/3 cup grated Parmesan cheese (1 oz)

Kosher salt and freshly cracked black pepper

1 tablespoon olive oil

3 ½ ounces pancetta, sliced into 1/3 inch square cubes (try guanciale or bacon)

12 ounces spaghetti

Bring a large pot of water to a boil. Don’t add the spaghetti yet. (Optional- Fill a large bowl with hot water for serving, and set aside.)

In a small bowl, whisk together the eggs, yolks, Pecorino Romano and Parmesan. Season with salt and freshly cracked black pepper.

Meanwhile, heat oil in a large skillet over medium heat, add the pancetta, and sauté until the fat just renders, and it’s crispy. Remove from heat and set aside.

Cook the spaghetti until al dente. Just before pasta is ready, reheat pancetta in skillet. Reserve 1 cup of pasta water, then drain pasta and add to the skillet over low heat. Stir for a minute or so.

(Optional- Empty serving bowl of hot water. Dry it and add hot pasta mixture. )  Stir in cheese mixture, adding some reserved pasta water if needed for creaminess. Serve immediately, garnishing with a bit of additional grated pecorino and pepper.