| 1 box | BARILLA Thick Spaghetti |
| 8 ounces | pancetta or bacon, cut into thin strips |
| 1/4 cup | extra virgin olive oil |
| 2 | egg yolks |
| 1/2 cup | Romano cheese, freshly grated |
| 1/2 cup | Parmigiano cheese, freshly grated |
| to taste | freshly ground black pepper |
BRING a large pot of water to a boil.
BEAT egg yolks with black pepper, salt and cheeses. Set aside.
COOK pancetta in skillet, over medium heat, 5 to 6 minutes or until golden brown and crisp, stirring frequently. Add olive oil.
COOK Spaghetti according to the package directions; drain and return to pot.
STIR pasta into bacon mixture and cook over medium heat for 1 minute.
ADD egg mixture and cook until eggs have thickened up, stirring constantly. Season to taste with black pepper.