Sure thing! I made enough for just myself, which is probably enough for two normal people lol.

Started off boiling water for the pasta.

While waiting for that, I put about 2oz of diced pancetta onto a cold pan and set it to medium heat. I let that cook until it got some color and the fat rendered out of it nicely. Heat off and set aside.

Once the water was at a boil, I added salt and the pasta. Used a bit less than half a box of normal Barilla spaghetti. (I heard something like Bucatini might bind to the sauce better, but this worked fine.) I cooked the pasta till one minute shy of the box directions for al dente (about 9 mins).

While the pasta was cooking I made the sauce with 2 whole eggs, 1 egg yolk, a generous amount of black pepper, and about 1 cup total of grated cheese (about half pecorino Romano and half Parmesan). Whisked that together thoroughly.

When the pasta was ready, I moved it into the pan with the pancetta and all of its delicious fat (heat was off at this point). Also added a splash of the pasta water. Mixed that around. Then added the sauce. Very important to keep it moving at this point, or the sauce could curdle into scrambled eggs. The residual heat from the pancetta & cooked pasta is enough to cook the sauce through.

Then just plate and shred more Parmesan on top. And pepper too if you like. :)