Pasta Carbonara

PASTA CARBONARA

Ingredients
4 ounces pancetta, (or a good smoked bacon slab) cut into 1/4-inch cubes
1 tablespoon olive oil
1 teaspoon ground black pepper, or to taste
2 eggs
3 tablespoons grated Parmigiano-Reggiano cheese
3 tablespoons grated Pecorino Romano cheese
1 teaspoon ground black pepper, or to taste
6 ounces pasta
1 cup reserved pasta water
3 tablespoons grated Parmigiano-Reggiano cheese
3 tablespoons grated Pecorino Romano cheese

Directions
Cook pancetta with olive oil and 1 teaspoon ground black pepper in a Dutch oven over medium-low heat until almost crisp, about 5 minutes. Reduce heat to low.
Whisk eggs, 3 tablespoons Parmigiano-Reggiano cheese, 3 tablespoons Pecorino Romano cheese, and 1 teaspoon ground black pepper in a bowl. Set aside.
Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. Drain, reserving 1 cup of the pasta water.
Pour reserved pasta water and drained pasta into the bacon-pepper mixture; stir to combine.
Slowly pour egg mixture into the pasta mixture; cook, stirring constantly until the egg mixture forms a thick sauce, 1 to 2 minutes. Remove from heat.
Stir remaining 3 tablespoons Parmigiano-Reggiano cheese and 3 tablespoons Pecorino Romano cheese into the pasta mixture and serve.