Recipe Details

Roman-style pasta with pancetta, eggs, black pepper and pecorino — no cream needed.

Bring a large pot of salted water to a boil.

Whisk yolks, whole egg, pecorino and pepper in a heatproof bowl.

Fry pancetta in a dry pan over medium heat until crisp; kill the flame.

Boil the pasta 1 minute short of package direction. Reserve 1 cup of the starchy water.

Toss the drained pasta into the pancetta pan. Off the heat, add the egg mixture and a splash of pasta water. Stir vigorously — the residual heat turns it into a silky sauce, not scrambled eggs.

Adjust with more pasta water for gloss. Serve immediately with more pecorino and pepper.