Ruscona - Shine

Ingredients:
- 400g spaghetti
- 150g pancetta, diced
- 4 large eggs
- 100g Pecorino Romano cheese, grated
- 2 cloves garlic, minced
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)

Step 1: Cook the spaghetti in a large pot of salted boiling water until al dente. Reserve 1 cup of pasta water and then drain.

Step 2: While the pasta cooks, heat a large skillet over medium heat. Add the pancetta and garlic, cooking until the pancetta is crispy and golden.

Step 3: In a mixing bowl, whisk together the eggs, grated Pecorino Romano, and a generous pinch of black pepper until well combined.

Step 4: Add the drained spaghetti to the skillet with the pancetta. Toss to coat the pasta in the pancetta fat.

Step 5: Remove the skillet from heat. Quickly pour the egg and cheese mixture over the spaghetti, stirring vigorously to combine and to prevent the eggs from scrambling. The heat from the pasta cooks the eggs gently, creating a creamy sauce.

Step 6: If the sauce is too thick, add reserved pasta water a little at a time until you reach the desired consistency.

Step 7: Season with salt and pepper to taste. Serve immediately, garnished with fresh parsley and extra Pecorino Romano.