Pancetta & Pecorino Pasta with Crispy Garlic

Bring a large pot of salted water to a rolling boil for the spaghetti.

💡 Tip: Ensure the water is well-salted; it should taste like the sea.

Finely dice the pancetta. Thinly slice the garlic cloves.

In a medium bowl, whisk together the eggs, grated Pecorino Romano, and grated Parmesan cheese. Season generously with black pepper. Set aside.

💡 Tip: Reserve a small amount of the cheese mixture for garnishing.

Add the spaghetti to the boiling water and cook according to package directions until al dente. Reserve about 1 cup of the pasta cooking water before draining.

While the pasta cooks, heat the olive oil and butter in a large skillet over medium heat. Add the sliced garlic and cook until golden brown and fragrant, about 2-3 minutes. Remove the garlic with a slotted spoon and set aside on a paper towel, leaving the infused oil in the skillet.

💡 Tip: Watch the garlic closely to prevent burning, which will make it bitter.

Add the diced pancetta to the same skillet. Cook, stirring occasionally, until the pancetta is crisp and rendered, about 5-7 minutes. Drain off excess fat if desired, leaving about 2 tablespoons in the pan.

Add the drained spaghetti directly to the skillet with the pancetta and rendered fat. Toss to coat.

💡 Tip: Don't worry if a little pasta water clings to the spaghetti; this helps create the sauce.

Remove the skillet from the heat. Immediately pour the egg and cheese mixture over the hot pasta. Toss vigorously using tongs, lifting and stirring the pasta to coat it evenly. The residual heat will cook the eggs and melt the cheese, creating a creamy sauce.

💡 Tip: Working off the heat is crucial to prevent the eggs from scrambling.

Add a splash of the reserved pasta water, a tablespoon at a time, tossing continuously until the sauce reaches your desired creamy consistency. Season with salt and pepper to taste.

💡 Tip: The starchy pasta water helps emulsify the sauce and adds silkiness.

Serve immediately, dividing the pasta among warm bowls. Garnish with the reserved cheese mixture and the crispy garlic slices.

💡 Tip: For an extra touch, add a final grind of black pepper.