Step 1

Sauté pancetta slowly in a large pan.

Step 2

Cook the rigatoni pasta in salted water until al dente. While the pasta is cooking, mix the eggs and grated Locatelli Pecorino Romano Cheese in a bowl with a pinch of salt and black pepper.

Step 3

Add this mixture to the sauté pan and toss in the drained rigatoni. Serve immediately.