Carbonara with Smoked Pancetta and Emulsion Technique

Method

1. Cook spaghetti in salted boiling water until al dente.
2. In a pan, cook smoked pancetta in olive oil until crispy, about 5 minutes.
3. In a bowl, whisk together eggs, Pecorino Romano, and black pepper.
4. Remove pancetta from heat and let cool slightly.
5. Gradually add warm chicken stock to the egg mixture while continuously whisking to create an emulsion.
6. Toss the cooked spaghetti with the pancetta and the emulsified sauce.
7. Adjust seasoning with salt and serve immediately.