Ingredients:

  • 1 lb spaghetti
  • 2 tsp sea salt
  • 3 large eggs
  • 1 large egg yolk
  • 1.5 cups Pecorino Romano cheese, finely grated
  • 1 tsp coarsely cracked black pepper
  • 6 oz pancetta, diced small
  • 1 clove garlic, smashed

Instructions:

  1. Bring a large pot of water to a boil and add the sea salt. In a cold large skillet, add the diced pancetta. Turn heat to medium and cook until fat renders and meat is crispy (8-10 minutes). Add garlic for the last 2 minutes, then remove and discard garlic.
  2. While pancetta renders, whisk 3 eggs, 1 egg yolk, and grated Pecorino Romano in a heat-proof mixing bowl until a thick paste forms.
  3. Add spaghetti to boiling water and cook for 1-2 minutes less than package instructions for al dente texture. Reserve 1 cup of starchy pasta water before draining.
  4. Turn off the heat under the skillet. Transfer hot pasta directly into the skillet with the rendered fat using kitchen tongs, tossing to coat.
  5. Slowly pour the egg and cheese mixture over the pasta, tossing vigorously. Add reserved pasta water 1 tablespoon at a time, continuing to toss until the residual heat creates a creamy, glossy emulsion.
  6. Season with cracked black pepper and serve immediately while the sauce is at peak creaminess.