Ah, one of our favorite pasta dishes. This is so simple to make, we really ought to do it more often.
Hazan's recipe called for 20 ounces of spaghetti for six servings. This might work as part of a multi-course Italian dinner or as a side dish, but is pretty skimpy for a main course. Serving it for two, I used about six ounces of spaghetti with half the sauce. This didn't seem like an excessive amount of sauce.
Instead of pancetta I used almost the last bit of the dried ham I got on sale before the holidays, and cut it into thick strips as Hazan directed. It's a bit salty, but it was good in the dish. An unexpected aspect of this recipe is simmering the sautéed pancetta in white wine before adding it to the spaghetti.
The egg and cheeses (no Romano to be found, so I used only Parmean), ground pepper, and chopped parsley were mixed in the serving bowl, which I had first warmed a bit, since our room temperature is quite cool (especially since we'd been away from the house and the heating was off). The drained spaghetti is added to this bowl and tossed to coat with the egg-cheese mixture. Then the reheated pancetta is tossed with the spaghetti. Easy-peasy. And delicious.
Rather late with dinner, I got this plated just in time for Earth Hour. We ate our spaghetti and salad by candlelight.