Ingredients
12 oz bucatini
3 whole eggs
½ c grated parmesan
½ c grated pecorino romano
1 tbsp Olive oil
4 oz pancetta
fresh ground black pepper
1 ½ c pasta water (reserved)
Directions
Step 1
Boil water for your pasta.
Step 2
Whisk your eggs, cheese and black pepper together.
Step 3
Drop your pasta and cook until al dente.
Step 4
On medium heat drizzle olive oil and crisp up your pancetta.
Step 5
Turn heat to low and add in your pasta.
Step 6
Reserve pasta water for your sauce (about 1 1/2 c).
Step 7
Mix pasta with pancetta and then take off the stove.
Step 8
Add 1/2 c pasta water to your egg mixture and continue to mix well as you start to incorporate it with the pasta.
Step 9
Temper the eggs before they are added to the pasta and continuing to mix will help with creating that silky sauce (no cream needed).
Step 10
Serve with extra black pepper and cheese.
