Start by bringing a large pot of salted water to a rolling boil. Once boiling, add your spaghetti. Cook until al dente, about eight to ten minutes. Be sure to save a cup of pasta water before draining. It’s liquid gold for later!

In a large skillet over medium heat, add the diced pancetta. Let it cook for about five to seven minutes until it turns crispy. Don’t rush this step; the fat released is crucial for flavor.

In a bowl, whisk your eggs and the finely grated Pecorino Romano cheese until combined. You’re looking for a harmonious blend of rich yellow and inviting white. Don’t forget to add your crushed red pepper flakes here.

Once the pasta is cooked and drained (don’t forget that reserved water), add it directly into the skillet with the pancetta. Toss until the noodles are well-coated in the pancetta’s fat.

Remove the skillet from the heat and quickly pour the egg and cheese mixture over the pasta, tossing to combine. The residual heat will gently cook the eggs, creating a creamy sauce. If it seems too thick, use that reserved pasta water, one tablespoon at a time, to loosen it up.

Finally, add your coarsely grated Pecorino Romano and a generous amount of freshly ground black pepper. Toss again until everything is well integrated.