200g pancetta, cut into small cubes
400g tagliatelle or spaghetti
75g Pecorino cheese, finely grated, plus extra to serve
75g Parmesan, finely grated, plus extra to serve
3 whole eggs, plus 2 egg yolks
fgreshly gted black pepper
Heat a heavy-based frying pan and gently fry the pancetta until almost crisp.
Bring a large pan of lightly salted water to the boil and cook the tagliatelle according to the instructions until al dente.
Meanwhile, mix the whole egg and egg yolk together, add the cheeses and PLENTY of black pepper. Loosen with 2-3 tablespoons of the pasta cooking water.
Add another 2 tablespoons of pasta cooking water to the pancetta and allow it to simmer.
Once the pasta is cooked, drain it and add to the frying pan. Toss thoroughly in the pan juices.
Season the egg mixture lightly with salt and add to the pasta. Immediately turn off the heat and toss well, adding more water to loosen, if necessary, and more cheese if desired. The sauce should be smooth and silky, not scrambled.
Transfer the pasta to serving bowls and sprinkle over some extra cheese and black pepper.