2 large eggs and 2 large yolks, room temperature
1 1/3 packed cup grated pecorino Romano, plus additional for serving
1 1/3 packed cupgrated Parmesan
Coarsely ground black pepper
4 oz of slab guanciale, pancetta or bacon, sliced 1/4 inch thick
12 oz spaghetti
Cook pasta according to package.
In a mixing bowl, whisk together the eggs, yolks and pecorino and Parmesan. Season with a pinch of salt and generous black pepper.
In a large skillet over medium heat, add the pork, and sauté until the fat just renders, on the edge of crispness but not hard. Remove from heat and set aside.
Just before pasta is ready, reheat guanciale in skillet. Reserve 1 cup of pasta water, then drain pasta and add to the skillet over low heat. Stir for a minute. Remove from heat.
Stir in cheese mixtures into the skillet, adding some reserved pasta water if needed for creaminess, stir.
Serve immediately, dressing it with a bit of additional grated pecorino and pepper.