Recipe Details

Ingredients

• 12 oz. 

  pancetta, cut into 1/4" pieces

• 1 tbsp. 

  kosher salt

• 1 lb. 

  spaghetti

• 5 

  large egg yolks

• 1 

  large egg

• 4 oz. 

  finely grated Pecorino Romano (about 2 c.)

• Freshly ground black pepper

Description

1. Step 1In a medium skillet over medium low heat, cook pancetta, stirring occasionally, until golden brown and crispy, 20 to 25 minutes. Transfer pancetta to a paper towel-lined plate.
2. Step 2Meanwhile, in a large pot, combine salt and 10 cups water and bring to a boil. Cook spaghetti, stirring occasionally, until al dente, 8 to 10 minutes; reserve 1/2 cup pasta water.
3. Step 3While pasta cooks, in a large heatproof bowl, whisk egg yolks, egg, and cheese until just combined.
4. Step 4Immediately transfer spaghetti to egg mixture. Add pancetta and 1/4 cup pasta water and stir, adding 2 to 4 tablespoons more pasta water if sauce seems too thick, until cheese is melted and sauce is smooth; season with pepper.