– 12 ounces spaghetti – 2 tablespoons olive oil – 4 ounces cubed pancetta – 4 large egg yolk – 5 ounces Pecorino Romano, grated (plus more for topping) – 1 teaspoon fresh ground pepper
Add pancetta to olive oil over medium-high heat to begin. Stir pancetta frequently until crisp and cooked.
In a large bowl, whisk egg yolks, grated pecorino romano, and fresh pepper to make the sauce.