Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
While the pasta is cooking, dice the pancetta and cook in a large skillet over medium heat until crispy. Remove the pancetta from the skillet and set aside, reserving the rendered fat in the pan.
In a bowl, whisk together the eggs, egg yolks, Pecorino Romano cheese, and black pepper until well combined.
Drain the spaghetti and add it to the skillet with the reserved pancetta fat. Toss to coat the pasta in the fat.
Remove the skillet from the heat. Immediately pour the egg and cheese mixture over the hot pasta. Toss quickly and continuously to create a creamy sauce. If the sauce is too thick, add a little of the reserved pasta water until it reaches the desired consistency.
Add the crispy pancetta to the pasta and toss to combine.
Serve immediately, garnished with additional Pecorino Romano cheese and black pepper, if desired.
Excellent recipe! The pancetta was perfectly crispy. A little more pepper might be nice, but it's delicious as is.
Wow! This recipe is a game changer. Creamy, rich, and authentic. My family loved it! Definitely making this again.
The sauce scrambled a bit, and the eggs weren't cooked evenly. I may have added the pasta too quickly. I will try again, but it was a bit of a disaster.
Great recipe! The key is definitely to work quickly. I had to make sure the pasta was hot before adding the egg mixture.
Good flavor, but the instructions could be a bit clearer about the pasta's temperature when you add the sauce. Overall, a solid recipe.
