Jim Botsacos
Serves 4 to 6

INGREDIENTS

• 1 pound imported spaghetti
• 4 tablespoons olive oil
• 4 ounces pancetta, cut into 1/2 inch by 1/4 inch pieces
• 3 whole duck eggs (or use chicken: 4 whole eggs, plus 4 yokes)
• 1 cup Pecorino Romano, freshly grated
• 1/3 cup Parmigiano Reggiano
• 1-1/2 teaspoons freshly ground black pepper (peppercorns must be dry roasted in pan, transferred to a pepper mill and ground)

DIRECTIONS

Place a large pot on medium high filled with one gallon of water. Bring to a boil, salt to taste, and cook the pasta. In a separate pot, heat 4 tablespoons olive oil, add pancetta, cook over medium–low. Heat to render fat and lightly color. Meanwhile, place pasta in boiling water (the pasta should cook for 6 to 7 minutes).

In a stainless steel mixing bowl, crack eggs, mix in cheese and pepper. When pancetta is lightly colored, pull pan off the heat and add 6 ounces of pasta water to the pancetta. Turn off the heat when pasta is cooked, but still very al dente (by a minute or so). Transfer the pasta to the pot with pancetta. Put over medium heat. When pasta is well combined, about 30 seconds, add the egg mixture to the pasta and return the pasta to the heat; stir until sauce thickens, approximately 1 minute, stirring rapidly to avoid making scrambled eggs. Serve immediately with freshly grated pecorino and black pepper.