Ingredients:

  • 1 lb spaghetti or bucatini
  • 2 tbsp sea salt
  • 1 lb large shrimp, peeled and deveined
  • 4 oz pancetta, diced
  • 4 cloves garlic, thinly sliced
  • 1 tsp freshly cracked black pepper
  • 3 large eggs
  • 1 large egg yolk
  • 1.5 cups Pecorino Romano, freshly grated
  • 0.5 cup Parmigiano Reggiano, freshly grated

Instructions:

  1. Bring a large pot of water to a rolling boil and add 2 tbsp sea salt. Add the pasta and cook for 2 minutes less than the package instructions for al dente.
  2. While the pasta boils, whisk the 3 eggs, 1 extra yolk, grated Pecorino Romano, and Parmigiano Reggiano in a small mixing bowl until a thick, uniform paste forms.
  3. In a large skillet over medium heat, cook the diced pancetta until the fat renders and the bits become crispy and mahogany-colored. Remove pancetta with a slotted spoon, leaving the rendered fat in the pan.
  4. Increase the skillet heat to medium-high. Add the shrimp and sear for 90 seconds. Flip the shrimp, add the sliced garlic and black pepper, and cook for another 60 seconds until shrimp are opaque.
  5. Reserve 1 cup of the starchy pasta water, then drain the pasta. Add the pasta to the skillet with the shrimp and garlic.
  6. Remove the skillet from the direct heat source. Immediately pour in the egg and cheese mixture along with a splash of the reserved pasta water. Toss vigorously with kitchen tongs, using the residual heat to melt the cheese and temper the eggs into a velvety sauce. Add more pasta water if needed for consistency.