Preparation

• Pat the shrimp dry, then season with ¼ teaspoon of salt and ¼ teaspoon of finely ground black pepper.
• Bring a pot of salted water to a boil. Add the pasta and cook until al dente. Add 1 tablespoon of salt to the pasta water.
• In a medium bowl, thoroughly whisk 2 whole eggs, 2 egg yolks, 1 ounce finely grated Parmigiano-Reggiano, and 1 ounce finely grated Pecorino Romano. Set aside.
• Heat ½ tablespoon of olive oil in a wide skillet over medium heat. Add the bacon (or pancetta or guanciale), garlic cloves, and ½ teaspoon black pepper. Cook until the fat renders and the bacon begins to crisp, about 5 to 6 minutes.
• Add the shrimp in one layer to the skillet. Cook for 1 minute, flip, and cook until tender and slightly undercooked, about 1 minute. Transfer the shrimp to a plate and discard the garlic.
• Do not drain the pasta water. Instead, use tongs to transfer the pasta to the skillet with bacon over low heat. Toss the pasta around the skillet for 2 minutes.
• Turn off the heat and wait one minute. Add the egg and cheese mixture and toss everything together, adding a splash of pasta water as needed to form a silky sauce.
• Taste and season with salt and additional pepper. Toss in the shrimp. Divide between dishes and dust with more cheese and black pepper on top.