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Cook spaghetti in boiling salted water. In a saucepan, heat 2 tablespoons of extra virgin olive oil. |
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Add garlic, pancetta and cook for a few minutes. Remove garlic when it is golden brown and lower the heat. |
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In a bowl, add milk, pecorino cheese, salt, and lots of black pepper. |
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Separate eggs, making sure not to break the yolks. Add egg whites to milk mixture and mix well. |
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When spaghetti is at the al dente stage, drain well. |
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Add pasta to the saucepan with pancetta and remove from heat. |
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Pour in the milk mixture and stir for a minute or so. The heat from the spaghetti will cook the egg and thicken the sauce. |
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Plate and garnish each serving with an egg yolk on top. |
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Add fresh ground black pepper and serve immediately. |
