- 2 tablespoons extra-virgin olive oil
- 4 ounces thick cut pancetta, cut into ¼ inch dices
- 1 medium red onion, thinly sliced
- ½ teaspoon black pepper, or more to taste
- 2 egg yolks
- salt to taste
- 1 cup dry white wine
- 1 pound (454 grams) spaghetti
- ¼ cup freshly grated Pecorino cheese
Place a 10-to 12- inch skillet over medium heat and when it is hot, add the olive oil and pancetta. Cook until the pancetta softens and releases some fat, about 2 minutes. Add the onion and cook, stirring frequently, until it softens and becomes translucent and the mixture becomes powerfully fragrant, about 4 minutes. Add the pepper, the wine and cook until about half of it is evaporated, about 4 minutes.
In a bowl, whip egg yolks well and add pancetta and onions. Keep warm.
Fill a 10-quart stockpot with 7 quarts of water and bring to a boil over high heat. Add the pasta, stir, and cook until al dente.
Reserve ½ cup of the cooking water, and drain the pasta. Add the pasta to the bowl. Toss until the sauce and pasta are well combined. If the pasta looks dry, add the reserved cooking water about 1 tablespoon at a time, tossing to combine between additions. Transfer to a serving platter, add the Pecorino, serve immediately.