Cook the Pasta : Bring a large pot of salted water to a boil. Cook spaghetti until al dente, reserving 1 cup of pasta water before draining.

Cook the Pancetta : In a large skillet over medium heat, cook diced pancetta until crispy and golden, about 5–7 minutes. Remove from heat and leave pancetta and rendered fat in the pan.

Prepare the Egg-Cheese Mixture : In a mixing bowl, whisk together eggs, yolks, Parmesan, Pecorino, and a generous amount of black pepper until smooth.

Combine Pasta u0026 Sauce : Add hot drained spaghetti into the skillet with pancetta (off the heat). Quickly pour in the egg-cheese mixture, tossing vigorously to coat the pasta. Add reserved pasta water, a little at a time, until sauce reaches a silky, creamy consistency.

Serve : Plate immediately, topping with more cheese and freshly cracked black pepper.