Creamy, simple, and delicious. Apologies for the lack of amount in the photo I forgot to take a picture before it got mostly devoured

The below serves 4 with a little left over.

1 pound spaghetti
10 oz pancetta, diced
4 whole eggs
2 eggs yolks
1 cup Parmesan
Black pepper
Salt for the spaghetti water

Optional
A small amount of olive oil (pancetta cooking)
2 tsps minced garlic (this is sacrilege though)
Can replace pancetta with bacon (also sacrilege)

Bring pot of water to boil. Add 10g of salt per quart you put in

In a cold pot or pan big enough to hold all your ingredients, placed diced pancetta. Set on stove, then put on medium heat. Your goal is to melt plenty of the fat while the pancetta crisps up, but not too crisp. Once you reach this, remove from heat

After starting the pancetta, whisk together four eggs, 2 egg yolks, 1 cup Parmesan, and black pepper until no lumps remain. Set aside

About halfway through pancetta cooking, put spaghetti in your boiling water. Cook fully.

Once spaghetti is cooked and pancetta fat has stopped bubbling from heat, toss spaghetti directly from water to the pancetta pot. Mix. Then add all of egg/Parmesan mix, mix thoroughly until eggs become a creamy sauce. DO NOT PUT BACK ON THE HEAT OR YOU RISK SCRAMBLING YOUR EGGS! The idea is the spaghetti residual heat will cook the eggs more like they’d cook in a custard.

Plate and serve. Recommended sides are light salads.

What was good: the process as above produced a thick, creamy sauce, and no lumps as far as I could find.

What could be better: instead of pure Parmesan in with the eggs, perhaps substitute half with Romano cheese. Also I know I didn’t add enough black pepper to it.