1 | Bring a large pot of heavily salted water (it should taste like the ocean) to boil. Add pasta and cook until al dente (tender but still firm to the bite). Do not drain the pasta.
2 | In a small bowl, whisk together the eggs and three quarters of the cheese
3 | Place the pancetta and garlic clove in a large skillet. Turn heat to medium and cook, stirring every minute, until the pancetta has browned, but not crisp, about 5-7 minutes. Add the black pepper.
4 | Reserving about a half cup of the pasta water, drain the spaghetti and add it to the pancetta. Toss until the spaghetti is coated with the oils. Remove from heat and add about a ⅓ cup of the pasta water.
5 | While stirring and tossing the pasta, slowly pour in the eggs, continuing to toss until the spaghetti is well coated and glossy. Add additional pasta water if necessary, to get a creamy consistency.
6 | To serve, use tongs to pick up a good serving of pasta. Place the tongs on a large spoon and twist to wrap them in the spaghetti. Place the spaghetti on a plate while twisting and slowly release the tongs, leaving a serving that resembles a bird’s nest. Sprinkle with additional cheese and black pepper.
* Pancetta can be substituted with diced bacon
**Pecorino Romano can be substituted with shredded parmesan