500 g Benedetto Cavallieri spaghettoni
2 tbsp Olive oil
300 g pancetta, sliced into thin pieces
100 g (3.5 oz) grated Parmesan, plus extra to add over the finished dishes
1 tsp freshly ground black pepper
4 large egg yolks and 1 full large egg beaten
Salt for the pasta water and extra optional salt for seasoning.
Fill a large pot to about 3/4 with water and heat on medium high until it boils.
Add salt to the water. It should taste like ocean water. Do not add oil!
Place the spaghettoni in the pot.
While the pasta is cooking, heat the olive oil in a large pan between medium and medium high.
Once the olive oil is hot, add the pancetta.
Stir the pancetta pieces until they start to become crisp.
Shut the heat.
Once the pasta is cooked, scoop out about 2 cups of the pasta water and set aside.
Drain the remaining water and add the pasta to the pan with the pancetta.
Stir the pasta to coat it with the pancetta oil.
Stir in the cheese, eggs and black pepper quickly to avoid the eggs turning into scrambled eggs.
Continue to stir until the pasta is completely coated and creamy.
If the pasta is too dry, add a little pasta water and continue stirring.
Taste the pasta to check the salt. Add salt if needed and stir again.
Serve hot and make sure to offer a side heaping bowl of parmesan as a topping.