Spaghetti alla Carbonara

This recipe is also adapted from the Williams-Sonoma Italian cookbook.  It is quick and easy.  Threw it together along with a salad in about 20 minutes after soccer practice.

4 oz pancetta or slab bacon, diced
1 tbsp olive oil
salt and pepper
1 lb spaghetti
1/4 cup grated pecorino romano cheese
1/4 cup grated parmigiano-reggiano
2 large eggs plus one egg yolk


Cook the pancetta in olive oil until the fat has rendered, 10-15 minutes.  Meanwhile get everything else together:  grate the cheeses, beat the eggs, bring water to boil for the pasta.

Cook the pasta al dente.  Drain into a colander set in your serving bowl (this heats the bowl) reserving a cup of pasta water.  Take the drained pasta and toss it in the pan with the pancetta.  Mix quickly.  Pour the water, carefully, out of your serving bowl.  Put the pasta in it.  Add the eggs and stir vigorously.  Adjust the consistency by adding the reserved pasta water as needed.  Add cheese, salt and pepper and serve at once.