Pasta with Pancetta and Parmesan Emulsion

Method

1. Bring a large pot of salted water to a boil.
2. Cook the spaghetti according to package instructions until al dente.
3. In a large skillet, cook the pancetta over medium heat until crispy.
4. In a bowl, whisk together the eggs, Parmesan, and a generous amount of black pepper.
5. Once the pasta is cooked, drain it and add it to the skillet with the pancetta.
6. Remove the skillet from heat and quickly toss the pasta with the egg and cheese mixture, ensuring it's evenly coated.
7. If the sauce is too thick, add a bit of pasta cooking water to reach the desired consistency.
8. Season with additional salt and pepper if needed.
9. Serve immediately, topped with extra Parmesan if desired.