Ingredients

• 1 pound spaghetti pasta
• 1 tablespoon salt
• 1 pound diced pancetta or diced thick cut bacon
• 4 egg yolks
• 2 whole eggs
• 1 1/2 cups grated pecorino romano cheesedivided
• 1/2 teaspoon freshly ground pepper

Instructions

1. Bring a large pot of water to a boil and season with salt. Cook pasta according to package directions. Reserve 1 1/2 cups of the pasta water before draining.
2. In a large saucepan, cook pancetta (or bacon) over medium heat until crisp, about 7 to 10 minutes. Drain excess fat, reserving just 2 tablespoons of the grease.
3. In a mixing bowl, whisk together egg yolks, eggs, and 1 cup pecorino romano cheese.
4. Toss drained pasta with cooked pancetta (or bacon) and reserved grease. Pour egg mixture in, along with ½ cup reserved pasta water and toss together with pasta 2 minutes. Add more of the reserved water to thin out your sauces, as necessary. 
5. Serve hot topped with remaining cheese, and freshly ground pepper.