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Ingredients:
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12 oz (350g) spaghetti (or other long pasta like fettuccine or bucatini)
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4 oz (115g) guanciale (pork cheek), diced (or pancetta as a substitute)
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2 large eggs (preferably room temperature)
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1/2 cup (50g) Pecorino Romano cheese, finely grated
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1/4 cup (25g) Parmesan cheese, finely grated (optional, for a balanced flavor)
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Freshly ground black pepper (generous amount, to taste)
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Salt (for pasta water)
Instructions:
see continuation on next page
