2 tbs olive oil
2 tbs butter
4 oz pancetta OR 6 slices bacon, cut into 1/4″ dice
1 lb spaghetti
5 eggs, well beaten
1/2 cup grated pecorino romano OR parmesan cheese
freshly ground black pepper

heat the oil and butter in a skillet; add the pancetta or bacon; saute until golden; lift from fat with a slotted spoon and drain on paper towels.

cook the pasta in plenty of boiling salted water until al dente, or firm to the bite, about 10 minutes; drain.

meanwhile beat the eggs, 1/4 cup of the cheese, and pepper in a large serving bowl. add the pasta; toss. sprinkle the pancetta or bacon on the top along with the remaining 1/4 cup cheese.

serves 4-6