Carbonara express

03 — Method

1. Bring a large pot of salted water (10 g of salt per liter) to a rolling boil. Coarsely crack the pepper.
2. Cut the pancetta into 1 cm (⅜ in) strips, removing any rind. Smoked lardons work too for a quick version.
3. Heat 1 tbsp of olive oil in the large skillet over medium heat and cook the pancetta for 8 minutes, stirring, until golden and crisp.
4. Meanwhile, separate 4 eggs (save the whites for another recipe). In the medium bowl, beat the 4 yolks and the whole egg with the cracked pepper.
5. Beat in half the pecorino and half the Parmesan to a thick paste.
6. Cook the spaghetti al dente according to the package. Be sure to save 200 ml (¾ cup) of the starchy cooking water before draining.
7. Immediately add the hot spaghetti to the pancetta pan OFF THE HEAT (or the eggs will scramble). Toss for 30 seconds.
8. Off the heat, pour in the egg mixture, tossing hard, adding the reserved water a little at a time until creamy. Serve topped with the rest of the cheese and pepper.