Wee Bear's favorite!
6 ounces pancetta, you can use good quality bacon in a pinch
3 large egg yolks
1 large egg
1/2 cup Parmesan, plus extra for topping
1/2 cup Pecorino Romano, if you do not have Pecorino Romano use Parmesan
10 ounces of spaghetti noodles
freshly ground pepper
Bring a large pot of water to a boil.
Cut the pancetta or bacon into 1/4" X 1/2" pieces. Saute over medium high heat, do not crisp up. Using a slotted spoon, transfer to a paper towel lined plate to drain.
Drain the excess oil from the pan and add 1/2 cup hot water, boil and scape up any little brown bits. Set the skillet aside.
Whisk the egg yolks, egg and cheeses together in a bowl.
When water comes to a boil, put the pasta in and follow instructions for al dente pasta, less 2-3 minutes. (it will finish in the skillet) Drain the pasta and put into the skillet. Reserve 2 cups of pasta cooking liquid. Turn the heat on about med high, the liquid should be simmering with a slow boil and steaming.
Whisk 1 cup of the pasta water into the egg yolks, to warm it up. This is an important step as you do not want scrambled eggs.
Add the egg mixture to the pasta, tossing it continually and keeping the heat low...just below simmering. Keep a eye on it and remove from heat if it is going too fast. (you do NOT want scramble eggs) Add more pasta cooking liquid if needed. The consistency should be slightly thick. Add the pancetta, adjust seasoning with salt and pepper.
I like to serve with a couple basil leaves, parsley or even a twig of rosemary on the plate. To make it for holiday you could split a cherry tomato and put a green herb with it.
Serve with grated Parmesan or Pecorino Romano. Enjoy!