Fill a large pot with water and salt generously. Bring the water to a boil, add spaghetti and cook for approximately 8 to 10 minutes or until al dente. Reserve 1/2 cup of water, then drain the pasta.

While the pasta is cooking, heat a large skillet over medium heat. Add the pancetta and sauté for about 2 minutes, or until the meat is crispy. Remove from heat

In a small bowl,whisk the eggs and the cheeses to combine.

Return the pancetta pan to the stove over medium heat. Add in 1/4 cup of the reserved pasta water. Add the spaghetti and toss for a few seconds. Allow most of the water to evaporate.

Remove pan from heat and quickly stir in the egg mixture until it thickens. Work quickly to prevent the eggs from scrambling.

Season with salt and pepper and serve immediately.