Spaghetti is the time-honored partner for carbonara sauce, a Roman favorite made from pancetta, garlic, Parmesan and Romano cheese, lots of freshly ground black pepper, and eggs—which are tossed, uncooked, into the hot pasta just before serving.
Bring a large pot of water to a boil; add salt. Add pasta; cook until al dente. Drain. While pasta cooks, cook pancetta in a large skillet over medium-high heat, stirring occasionally, until golden brown, 6 to 7 minutes. Using a slotted spoon, transfer pancetta to a bowl.
Reduce heat to medium-low. Add oil to skillet; heat until hot but not smoking. Add garlic; cook until golden, about 3 minutes. Lightly beat eggs in a large serving bowl; set aside. Add pasta to skillet; toss. Transfer to eggs. Add cheeses and pancetta; toss. Season with pepper.
The eggs in this dish are not fully cooked; it should not be prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.