Instructions

1. 1

   Bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente. Reserve about 1 cup of pasta water before draining.

2. 2

   While the pasta cooks, heat a large skillet over medium heat. Add the pancetta (and garlic clove, if using) and cook until the pancetta is golden brown and crispy. Discard the garlic clove.

3. 3

   In a medium bowl, whisk together the whole eggs, egg yolk, and grated Pecorino Romano cheese. Season generously with black pepper.

4. 4

   Drain the pasta and immediately add it to the skillet with the pancetta. Turn off the heat (this is crucial to prevent scrambled eggs).

5. 5

   Quickly pour the egg and cheese mixture over the hot pasta. Toss rapidly to coat the spaghetti. The heat from the pasta will cook the eggs gently, creating a creamy sauce.

6. 6

   If the sauce is too thick, add a tablespoon or two of the reserved pasta water until it reaches the desired consistency.

7. 7

   Serve immediately, topped with extra grated Pecorino Romano and more black pepper.