350 gmdried rigatoni2 tbspolive oil200 gmsmoky pancetta or guanciale, cut into lardons2garlic cloves, finely chopped2eggs2egg yolks50 gmfinely grated pecorino50 gmfinely grated Parmigiano-Reggiano, plus extra, to serve
Cook pasta in a large saucepan of generously
salted boiling water until al dente (5-8 minutes).
Meanwhile, heat oil in a large frying pan over
medium-high heat, add pancetta and fry until
crisp (4-5 minutes). Add garlic and stir until
fragrant (30 seconds).
Whisk eggs, yolks and cheeses in a bowl, and
season to taste.
Drain pasta, reserving a little cooking water,
and return to pan off the heat. Add egg mixture,
toss well until thickened slightly and pasta is
evenly coated, adding a little reserved pasta water
to thin the sauce if necessary. Toss pancetta
through pasta, season thoroughly with black
pepper and serve scattered with extra parmesan.