Ingredients

1 pound spaghetti
4 eggs
1 teaspoon black pepper
3 teaspoons Pecorino Romano, plus extra, for serving
2 teaspoons cream, optional
3 teaspoons extra-virgin olive oil
3 slices pancetta

Directions

Boil the spaghetti in salted water until it is al dente. Drain
and set aside.
Beat the eggs. Add the black pepper and cheese to the beaten eggs. Set aside. Add cream to this mixture, if
desired, for a creamier dish.
Put the oil in a saucepan with the pancetta, and saute for 5 minutes. Add the spaghetti into the pan and saute
for another 3 minutes.
Turn off the flame (this is important) and add the egg and cheese mixture to the pasta and mix. Serve with
additional Pecorino Romano on top.