Ingredients
5oz pancetta, cut into 1/4-inch dice
12 ounces Barilla Spaghetti Rigati , (other Barilla long cuts like their Blue Box Thick Spaghetti also work if Spaghetti Rigati is unavailable)
2 large eggs
2 large egg yolks
2/3 cup finely grated Parmesan cheese, plus more for serving
1/3 cup finely grated Pecorino cheese, plus more for serving
1/2 teaspoon freshly ground black pepper or more to taste
You can find a shop for all the ingredients here
Instructions
- In a large skillet over medium heat, cook the pancetta until crisp, about 8 -10 minutes. Remove and place cooked pancetta on a paper towel-lined plate.
- Bring a large pot of water to a boil, season with salt. Drop the pasta and cook according to package directions, less than 1 minute for al dente. Reserve 1/2 cup pasta water.
- Meanwhile, in a large bowl whisk eggs, both kinds of cheese, pancetta, and black pepper.
- Drain the pasta and add to the egg cheese mixture tossing along with 1/2 of the pasta water. Add more water if you want a creamier pasta. Serve with extra cheese and pepper if desired.
