3 egg yolks
1 whole egg
¼ C finely grated Pecorino Romano cheese, plus extra for serving
½ # spaghetti
1 T olive oil
4 oz. pancetta, diced
2 T parsley, minced
Salt and freshly ground black pepper
In a medium bowl, mix the egg yolks with the whole egg until well combined. Add ¼ C cheese and set aside.
Bring 6 C of salted water to boil in a large pot. Cook the pasta until al dente. Drain the pasta in a colander reserving ½ – ¾ C of the starchy cooking water. Note: Standard practice for cooking pasta is 4-6 quarts salted water to #1 pasta. Abundant water allows the water to return to a boil faster after the pasta is added and allows the noodles to move around in the water so they don’t stick together. However, here we are using less water because we want the reserved cooking water to be extra starchy. This will give our sauce extra body and a more silky mouth feel. ***Just be sure to stir the cooking pasta regularly.
While the pasta is cooking, heat olive oil in a skillet. Add diced pancetta and cook until crisp and fat is rendered.
Once the pancetta and pasta are cooked, toss the still hot pasta and pancetta together in a large bowl. Add the egg mixture and a little more than half of the reserved cooking water. Toss vigorously until the pasta is coated with the creamy, silky sauce. You may need to add more cooking water if pasta seems dry. Adjust S and P.
Serve pasta in shallow bowls, sprinkled with parsley, extra cheese and coarsely ground black pepper.
Note: If you can’t find pancetta, thick cut bacon makes a good sub.
Serves 2 generously