INGREDIENTS :

2 L. of water

2 tbsp of salt for the water

500 g Unico Spaghetti

3 whole eggs

2 egg yolks

2 tbsp grated parmesan cheese

2 tbsp grated pecorino cheese

200 g pancetta cut into 1/2 inch pieces

½ cup Gallo Extra Virgin Olive Oil

3 pinches of pepper

PREPARATION: Cook the pasta in boiling, salted water until it is al dente.

Get a large bowl ready, (large enough to hold 500 g of pasta). Place the 3 whole eggs plus 2 egg yolks, all the parmesan cheese and all the pecorino cheese into the bowl. Beat until homogenous and keep on the side.In a large frying pan, pour all of the heated olive oil and add the pancetta.

Cook for a minute until it is soft and translucent. Do not let it get crispy, and always keep stirring.

Drain the spaghetti. Shake off all the excess water and mix with the pancetta. Transfer the hot pasta to the prepared bowl. Toss well until the eggs are incorporated with the pasta and it has a creamy consistency. Season with fresh ground pepper and serve immediately.

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