Roman-Style Spaghetti Carbonara

Cut the pancetta or guanciale into cubes about 0.5–1 cm in size. Gently fry it in a pan without adding any extra fat, then set it aside.

Cook the pasta in plenty of salted water according to the package instructions.

Meanwhile, whisk the eggs together with both grated cheeses in a bowl. Season lightly with salt if needed and add freshly ground black pepper.

Reheat the pancetta or guanciale. Scoop out about 60 ml of the pasta cooking water and add a little of it to the pan.

Shortly before the pasta reaches the stated cooking time, drain it and transfer it to the pan with the pancetta or guanciale. Turn off the heat and continue working on the still-warm burner. Add the egg-and-cheese mixture along with a little pasta water, then continuously toss or stir until everything is evenly combined. Add more cooking water if necessary until the egg-and-cheese mixture forms a creamy coating around the pasta.