Spaghetti carbonara

Ingredients

• 2 large eggs, room temperature
• 2 additional egg yolks, room temperature
• 1/3 packed cup grated pecorino Romano
• 1/3 packed cup grated Parmesan
• 3.5 ounces of slab guanciale, pancetta or bacon, sliced into pieces
• 1 tablespoon olive oil
• Coarsely ground black pepper
• 12 ounces spaghetti

Directions

1. Place a large pot of lightly salted water (no more than 1 tablespoon salt) over high heat, and bring to a boil.
2. In a mixing bowl, whisk together the eggs, yolks and cheeses. Season with a pinch of salt and generous black pepper.
3. Heat oil in a large skillet over medium heat, add the pork, and sauté until the fat just renders, on the edge of crispness but not hard. Remove from heat and set aside.
4. Add pasta to the water and boil until a bit firmer than al dente. Reserve 1 cup of pasta water, then drain pasta and add to the pork over low heat. Stir for a minute or so.
5. Stir in cheese mixture, adding some reserved pasta water if needed for creaminess. Serve immediately, dressing it with a bit of additional grated cheese and pepper.