Directions

1. Bring water to boil. Salt water. Add pasta to salted water.
2. When pasta has begun cooking, heat 1 tbs olive oil over medium high heat.
3. When oil glistens, add pancetta/guanciale. Cook until pork has rendered its fat and is browned and slightly crisp.
4. Meanwhile, separate 6 yolks from 6 egg whites. Save egg whites for a future dish and beat yolks. Add a very healthy dose of freshly cracked black pepper to yolks. Crank that black pepper until your hand is sore and your nose tingles and you may have enough then. Add Parmesan and Pecorino blend. I like the bulk of the 1/4 cup to be Parmesan but like to add a layer of pecorino on top. Put aside egg mixture.
5. Reserve at least 1 cup of pasta water. Drain pasta, put pork to low, and add pasta to pork. Add a portion of the starchy cooking water (about 1/3 of the cup) and remove pan from heat.
6. Slowly begin to add egg mixture to pasta while stirring constantly. You may want to add more pasta water before adding eggs to ensure that eggs won’t scramble when they hit the heat of the pasta. Stream in pasta water alongside egg mixture (two people and two sets of hands may be helpful here, especially until you get the timing right). You may not need to stream in the entire cup of water, but should only stream until egg yolks coat the pasta in a silky sauce.