Pasta Carbonara

• 6 ounces flat pancetta, cut into 1/4-inch dice
• 2 tablespoons extra-virgin olive oil
• 5 large eggs
• 1 cup freshly grated Pecorino Romano
• 1 cup freshly grated Parmigiano-Reggiano
• 2 tablespoons freshly cracked black pepper
• 1 pound bucatini

1. In a medium skillet, cook the pancetta and oil over medium-low heat, stirring occasionally, until the pancetta is browned and the fat has rendered, about 10 minutes. Remove from heat.
2. In a large bowl, whisk together the eggs, Pecorino, Parmesan, and pepper. Bring a pot of salted water to boil; cook pasta until al dente, drain, and immediately toss with the egg mixture. Add the pancetta along with its rendered fat, toss well, and serve immediately with extra pepper, if desired.
3. If the heat of the cooked pasta does not quite set the eggs, you can gently toss it again over very low heat in the pan you cooked the pancetta in. But stir continuously and make sure the heat is as low as it can go so that you don't wind up with scrambled eggs.

flat pancetta, extravirgin olive oil, eggs, freshly grated pecorino romano, freshly cracked black pepper, bucatini

Taken from food52.com/recipes/41990-pasta-carbonara (may not work)