A delightful twist on the classic carbonara, this recipe brings together creamy textures and savory flavors for a satisfying meal.
Bring a large pot of salted water to a boil and cook the spaghetti until al dente.
Reserve a cup of pasta water before draining to adjust the sauce later.
In a mixing bowl, whisk together the eggs, grated parmesan, and romano cheese until smooth.
Ensure the egg mixture is well combined to create a creamy sauce.
In a frying pan, cook the pancetta over medium heat until crispy, then remove from heat.
Use a slotted spoon to remove the pancetta, leaving the rendered fat in the pan for extra flavor.
Melt the butter in the same pan used for the pancetta.
The butter will absorb the flavors left in the pan from the pancetta.
Drain the pasta and immediately toss it in the egg mixture, stirring quickly to coat.
The heat from the pasta will cook the eggs, creating a creamy sauce.
Add the pancetta and melted butter to the pasta, mixing well.
Add a splash of reserved pasta water if the sauce is too thick.
Serve the pasta with additional grated cheese and freshly ground pepper.
Serve immediately for the best flavor and texture.
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