1PoundPancetta or Baconchopped into bite size pieces
1CupRomano Cheesefreshly grated
2Large Eggs + 2 Egg Yolkswhisked
Optional garnish: fresh basil or parsley
Cook the pasta in a medium size soup pot or a deep skillet according the instructions on the package. Once cooked, set aside ½ cup of the pasta water, then drain the pasta and set it aside.
Place the pan back on the stove over medium heat. Add the chopped bacon and cook until slightly crispy. Add the minced garlic and cook until it becomes fragrant.
While the bacon is cooking, add the parmesan cheese, Romano cheese, whisked eggs, salt and pepper to a medium bowl, stir and set aside.
Once the bacon has cooked, remove the pan from the heat and add the drained pasta and stir to mix with the bacon.
Pour in the cheese mixture and stir for 3-4 minutes so that the pasta will start to become creamy and the eggs can cook from the residual heat from the pan. (Don’t let the pasta sit or the eggs will start to scramble.)
If the pasta is too thick, pour in two tablespoons of the reserved pasta water at a time until it reaches your desired creaminess.
Once the pasta is ready, garnish with fresh basil or parsley leaves and serve.