1 lb. of spaghetti, dry
6 oz. pancetta or bacon, diced
2 cloves garlic, minced
4 egg yolks, room temperature
½ cup parmesan or pecorino cheese, grated
Salt and pepper to taste
Cook the spaghetti in a large pot of salted boiling water until al dente, about 8-10 minutes.
Brown the bacon in a sauté pan until almost crisp. Then add garlic and cook until garlic turns golden brown but not over cooked. Turn off heat.
In a separate bowl, mix egg yolks with cheese and ¼ cup of pasta cooking water, stirring while adding to avoid scrambling the eggs.
When the pasta is cooked, add directly into the sauté pan with bacon and garlic that is now off the heat. While stirring, pour egg and cheese mixture into the pasta. Continue to stir until pasta has absorbed the sauce, adding a small amount of pasta water until you achieve a creamy but tight sauce.
Serve in warm bowls and garnish with additional cheese and pepper.