Ingredients

• Kosher salt
• 12 ounces spaghetti
• 3 large eggs
• 1 cup freshly grated Pecorino Romano cheese
• 1/2 cup freshly grated Parmesan cheese
• Freshly ground black pepper
• 2 tablespoons unsalted butter
• 1/4 cup heavy cream

Instructions

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package directions until al dente. Reserve 1 cup of the pasta water, then drain the pasta.
2. Meanwhile, bring a small saucepan of water to a boil. Add the eggs and cook for 8 minutes. Transfer to an ice bath to cool, then peel and set aside.
3. In a large bowl, whisk together the Pecorino, Parmesan, and a generous amount of black pepper. Add the butter and cream, and whisk until smooth.
4. Grate 2 of the eggs on the large holes of a box grater into the cheese mixture. Add the hot pasta and 1/2 cup of the reserved pasta water. Toss until the pasta is well coated and creamy, adding more pasta water if needed.
5. Grate the remaining egg over the pasta and serve immediately.