Step 1

Add the pancetta to a small skillet and add enough cold water to barely cover the meat.

Step 2

Place the skillet over high heat and cook until the water evaporates.

Step 3

Reduce heat to medium high and continue cooking the pancetta, stirring frequently, until crispy.

Step 4

Using a slotted spoon, transfer the pancetta to a plate; reserve 1 tablespoon of the rendered fat and cool to room temperature.

Step 5

Bring a large pot of salted water to a boil.

Step 6

Cook the pasta in the boiling water according to the package directions until al dente; reserve 1 cup of the cooking water, then drain the pasta.

Step 7

Meanwhile, in a large bowl, whisk the whole egg, egg yolks, pecorino, pepper and the pancetta renderings until well combined.

Step 8

Add the pasta and, using tongs, begin tossing the pasta into the egg-cheese mixture immediately. Add the pancetta and continue tossing, adding a little reserved cooking water as needed, until a creamy, velvety sauce forms.

Step 9

Serve immediately with a sprinkling of pecorino and freshly ground black pepper.