Spaghetti Carbonara

Steps

1. Slice meat into pieces about ¼ inch thick by ⅓ inch square
2. Boil the spaghetti in salted water until a bit firmer than al dente
3. In a mixing bowl, whisk together the 2 eggs, 2 yolks and pecorino and Parmesan. Season with a pinch of salt and be generous on the black pepper.
4. Heat oil in a large skillet over medium heat, add the meat, and sauté until on the edge of crispness but not hard. Remove from heat and set aside.
5. Empty serving bowl of hot water. Dry it and add hot pasta mixture. Stir in cheese mixture, adding some reserved pasta water if needed for creaminess. Add meat and serve immediately, dressing it with a bit of additional grated pecorino and pepper.