1.  Prepare the water for the pasta according to the manufacturer's instructions.

2.  While waiting for the water to boil, in a sauté pan, over medium-high heat, add the olive oil and pancetta. Sauté the pancetta until it is golden brown, approximately 8 - 10 minutes. When cooked well, remove the pan from the heat and set aside.

3.  In a mixing bowl, beat the egg yolks, pecorino, a pinch of salt and a generous pinch of pepper well until you have a thick sauce.

 

 

 

4.  Cook the spaghetti according to the manufacturer's instructions.

5.  When the pasta is ready, reserve 2 cups of the cooking water and drain the rest of the pasta.

6.  Place the drained pasta into a serving dish and pour the cooked pancetta and olive oil over the pasta. Mix thoroughly.

7.  Pour the egg and cheese mixture over the pasta along with 1/4 cup of the pasta water and mix very well until the egg mixture becomes a sauce. If the sauce is too thick, add another 1/4 cup of the pasta water and mix well again. Repeat this process until the sauce reaches a velvety consistency.

8.  Serve immediately with additional Pecorino Romano cheese.