|150 g||pancetta, guanciale or bacon (cubed)|
|40 g||freshly-grated Pecorino or Parmesan cheese|
|freshly-ground black pepper|
|Pecorino or Parmesan cheese for serving|
Gavi di Gavi, Italy
An un-oaked white, like this one, is a crisp contrast to this cheesy, bacon-laced pasta.
Bring large pot of generously salted water to a boil. Add spaghetti and cook until al dente, approx. 7–9 min, or according to package instructions. Reserve about 120 ml/0.5 cup pasta water, and drain. In a large serving bowl, whisk together egg yolks, a few grinds of black pepper, and cheese.
Sauté cubed pancetta until crisp and fat is rendered.
Transfer pasta along with half of the reserved pasta water to serving bowl with egg mixture, mixing everything together quickly so that the eggs don’t scramble. Toss until the mixture turns creamy and thick, adding more pasta water as needed.