Spaghetti Carbonara Tuscan Style

Method

1. Place the pancetta in a cold pan and render the fat over medium heat.
2. Grate the pecorino romano and mix it with the egg yolks and a generous amount of black pepper.
3. Add a splash of pasta cooking water to the rendered pancetta fat and stir to create an emulsion.
4. Add al dente spaghetti and the crispy pancetta to the pan. Turn off the heat, wait 60 seconds, then pour in the egg and cheese mixture and toss vigorously until creamy.