400 g spaghetti
150 g pancetta or guanciale, diced
3 large eggs
1 cup grated Pecorino Romano or Parmesan
1 teaspoon black pepper
Salt, for pasta water
Bring a large pot of salted water to a boil
Cook the spaghetti until al dente
While the pasta cooks, fry the pancetta or guanciale in a pan until crisp
In a bowl, whisk the eggs, cheese, and black pepper together
Reserve 1 cup of pasta water
Drain the pasta
Add the hot pasta to the pan with the pancetta or guanciale
Remove the pan from the heat
Quickly stir in the egg mixture
Add a little reserved pasta water as needed to make a creamy sauce
Toss until the pasta is evenly coated
Serve immediately with extra cheese and black pepper