500g (1lb)spaghetti cooked, reserve 2 cups of cooking water
100g (3.5oz)pancetta / guanciale / baconcubed
2tbspolive oil
1 egg
4egg yolks
½cupgrated Parmesan cheese
½cupgrated Pecorino Romano / Grana padano
salt and pepper to taste
Instructions
Bring a large pot of water to a boil and season generously with salt.
Add the pasta to the water once boiling and cook until al dente. Reserve 2 cups of cooking water and drain the pasta.
While the pasta cooks, set a large pan over medium-high heat and add a few tablespoons of olive oil. Add the guanciale/pancetta/bacon and allow to cook until golden brown.
Whisk together a whole egg, egg yolks and finely grated cheeses with a pinch of salt and pepper.
Once the pasta is cooked and the pancetta is golden brown, add the pasta to the pan with the pancetta and reduce the heat.
Pour the egg sauce over the pasta with 1 cup of pasta cooking water and toss continuously until the sauce starts to thicken and coat the pasta.
Add more pasta water if necessary. It's important to do this over low heat to prevent the egg from curdling. Once the sauce is thick and creamy and the pasta is coated, serve the pasta in bowls topped with grated Parmesan.