Ingredients:

• 8 oz bucatini (16 oz if using fresh pasta) 
• 1 egg + 1 egg yolk
• 3/4 cup parmesan cheese, and more to garnish
• 1/4 pound pancetta
• Crushed black pepper
• Chopped parsley

Directions:

1. Dice up pancetta
2. Bring water to a boil & cook pasta until al dente  
3. Place a pan on medium-high heat then add pancetta to pan while still cold (the gradual heating of the pan will begin to slowly render out the fat of the bacon)
4. While pancetta is rendering grate 1/2 cup of parmesan cheese into a bowl with egg
5. Beat until combined
6. Once pasta is done cooking & pancetta is crispy use tongs to transfer pasta to pan 
7. Ladle in around 1/2 cup of pasta water 
8. Take the pan off the heat, let cool slightly and pour in egg mixture 
9. Stir with fervor to emulsify sauce 
10. Plate pasta and garnish with pepper, chopped parsley and parmesan