Pancetta (3/4 cup)
and using a very sharp knife, cut the stack into a 1/4 inch dice.
Heat a large, heavy-bottomed pan over medium heat and add the
Olive Oil (1 Tbsp)
. When the oil is hot, add the pancetta and cook for 8 to 10 minutes, stirring occasional until lightly golden.
Then add the
Garlic (4 cloves)
, stirring constantly, cooking for 1 more minute. Turn off the heat and set aside. Do not pour off the fat, as it adds to the flavor and texture of the dish.
Beat the large
in a bowl, adding the
Kosher Salt (1/2 tsp)
Ground Black Pepper (1/4 tsp)
Pecorino Romano Cheese (1 cup)
. Whisk until incorporated. Set the bowl aside to allow the eggs to come to room temperature.
Bring a large pot of generously salted water to a boil. Add the dried
Spaghetti (1 lb)
, and cook 7 -9 minutes, or until al dente. Before you drain the pasta, reserve 1/2 cup of pasta water.
Add the drained pasta to the pan with the pancetta. Toss until well mixed. Add the egg mixture and 1/4 cup of the reserved pasta water, and quickly toss to coat the pasta. Toss quickly and constantly so the egg creates a creamy sauce.
If using, add a pinch of
Ground Nutmeg (1 pinch)
and toss to combine.
Garnish the dish with extra Pecorino and
Fresh Parsley (1 handful)
. Serve immediately.