Spaghetti Carbonara

Method

1. In a bowl, beat the eggs with grated Parmigiano Reggiano, a pinch of black pepper, and a drizzle of extra virgin olive oil until well combined.
2. Bring a large pot of salted water to a boil and cook the spaghetti al dente.
3. While the pasta cooks, heat a drizzle of oil in a skillet over high heat and sauté the pancetta cubes until crispy and the fat is rendered.
4. Once the pasta is al dente, drain it and add it to the skillet with the pancetta. Toss to coat the pasta in the rendered fat.
5. Turn off the heat. Pour the egg mixture over the pasta and quickly stir and toss to emulsify, creating a creamy sauce without cooking the eggs. If needed, add a splash of pasta water to adjust consistency.
6. Serve immediately with a generous grind of black pepper.