Sauce Fanatic
1 pound dried spaghetti ½ cup diced pancetta or bacon 2 whole large eggs plus 6 yolks ½ cup grated Parmigiano-Reggiano, plus more for serving ¼ cup roughly chopped parsley ¼ teaspoon salt 1 teaspoon freshly ground black pepper, plus more for serving
in a large skillet cook pancetta or bacon over medium heat until slightly crispy; set aside with all the drippings.
In a medium bowl, whisk the eggs and yolks with Parmigiano-Reggiano, parsley, salt, and pepper.
Combine freshly cooked noodles, egg mixture, and pancetta with drippigs in a large pot. Stir to thoroughly combine and add pasta water as needed to thin out the sauce.
Enjoy!