• Gather all ingredients before starting recipe.
• Bring large sauce pan filled with water to a boil, season liberally with kosher salt. Place bucatini in water and cook according to package directions. The bucatini should be cooked a little more than al dente.
  
• Heat olive oil in a large sauté pan over medium heat, then add the finely diced bacon or pancetta.
• Cook for 3-5 minutes, or until the bacon has rendered most of its fat and has lightly browned.
  
• Finely slice 2 cloves of garlic and add to bacon with about 1 tablespoonful of coarsely cracked black pepper. Sauté over medium high heat for about 1 minute.
  
• Add a ladle full of hot pasta water to the sauté pan, stir to combine and cook for 2-3 minutes.
  
• Whisk together eggs and one egg yolk in a small bowl. Add parmesan and pecorino cheeses to the eggs and mix well to combine.
  

Sauce

• When the pasta is done, transfer the pasta to the pan with the bacon and toss to combine. Add more fresh cracked black pepper. Keep the pan on a medium high heat, this will cook the pasta a bit more and will keep it hot until you are ready to finish the dish. Reserve some of the pasta water.
  
• Slowly add a ladle of the warm pasta water to the egg mixture, stirring as you are adding the water, to temper the eggs.
• Remove the pasta from the heat and slowly add egg mixture to hot pasta, tossing gently to combine.
  
• Garnish with more freshly ground black pepper, a generous sprinkling of Pecorino-Romano and a drizzle of olive oil.