Ingredients

  • Salt
  • 2 large eggs and 2 large yolks, room temperature
  • 1 ounce (about 1/3 packed cup) grated pecorino Romano, plus additional for serving
  • 1 ounce (about 1/3 packed cup) grated Parmesan
  • Coarsely ground black pepper
  • 1 tablespoon olive oil
  • 3 ½ ounces of slab guanciale (see recipe), pancetta or bacon, sliced into pieces about 1/4 inch thick by 1/3 inch square
  • 12 ounces spaghetti (about 3/4 box)