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INGREDIENTS:
2 tablespoons extra virgin Olive oil
6 ounces Pancetta or Guanciale cut into pieces 1-inch long by 1/8 inch thick (can use bacon if not available)
3 whole eggs
1/2 cup freshly grated Pecorino Romano
Peppermill with whole black peppercorns set on coarse
1 tablespoon Kosher salt
1 pound Buccatini or Spaghetti

Heat the olive oil in a large heavy-bottomed saucepan over medium flame. Add the pancetta and cook slowly until crisp and just lightly browned, about 15 minutes. Remove the pan from the heat and set aside.

Beat the eggs together in a bowl large enough to easily hold all the pasta. Add the cooked pancetta and, if you like, some or all of the rendered pancetta fat. Stir in the Pecorino Romano and add at least 6-8 turns of the pepper mill. Set aside in a warm place.

Bring 1 gallon of water to a boil and add the salt. Plunge the buccatini or spaghetti into the boiling water and cook until al dente. Drain the spaghetti into a colander and then immediately toss into the bowl with the egg, pancetta and cheese mixture. Stir the spaghetti well to both cook the egg and coat the pasta, and serve immediately in heated bowls. Top with grated Pecorino Romano.

Yield: 4 servings

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