An authentic Roman pasta dish — creamy, rich, and egg-based. No cream needed. Just eggs, cheese, cured pork, and pasta water magic.
Cook spaghetti in well-salted boiling water until al dente. Reserve 1 cup of pasta water before draining.
In a large pan over medium heat, cook pancetta until crispy and golden. Remove from heat and let pan cool slightly.
Whisk eggs, egg yolk, Pecorino, and Parmesan together. Season generously with black pepper.
Add hot pasta to the pancetta pan off the heat. Quickly pour egg mixture over pasta, tossing vigorously. Add splashes of pasta water to achieve a silky sauce.
Plate immediately and top with extra cheese and cracked pepper.