Steps to Cook

• Boil salted water for cooking spaghetti.
• Cut the pancetta into cubes or strips, as preferred.
• Cook the pancetta in a medium-high skillet until golden brown. Reserve once done.
• In a bowl, whisk together whole eggs, yolks, pecorino, parmesan, and a good amount of pepper until smooth.
• Add spaghetti to boiling water and cook as per package instructions. For al dente, cook for about 11 minutes, adjusting to preference.
• Reserve some pasta cooking water halfway through and allow the spaghetti to cool slightly. Once warm, add the water to the egg mixture to loosen it.
• Drain the spaghetti and return it to the skillet.
• Add the reserved pancetta to the drained pasta and pour in the egg mixture.
• Heat gently for 4-5 seconds while stirring the pasta well. This will thicken the sauce to a creamy texture. Ensure to mix well to avoid clumps or scrambled eggs. If clumps appear, the heat was too high or not enough stirring was done.
• Sprinkle with additional parmesan or pecorino. Serve immediately.