Preparation Steps

• Bring a large pot of salted water to a boil for the pasta.
• In a medium bowl, whisk together the egg yolks, Pecorino Romano, Parmesan, and black pepper until well combined.
• Add the spaghetti to the boiling water and cook according to package directions until al dente.
• While the pasta cooks, render the guanciale or pancetta in a large skillet over medium heat until crispy. Remove the meat with a slotted spoon and set aside, leaving the rendered fat in the skillet.
• Reserve about 1 cup of the pasta cooking water before draining the spaghetti.
• Drain the spaghetti and immediately add it to the skillet with the rendered fat. Toss to coat.
• Remove the skillet from the heat. Gradually pour the egg and cheese mixture over the hot pasta, tossing continuously to create a creamy sauce. The heat from the pasta will cook the eggs without scrambling them.
• Add a splash of the reserved pasta water, a tablespoon at a time, to achieve the desired sauce consistency.
• Stir in the crispy guanciale or pancetta.
• Serve immediately, garnished with extra cheese and black pepper.