Serves 3 to 4
1 lb. fettuccini
1/4 lb. pancetta, cut into 1/4- to 1/2-inch strips
1 tablespoon olive oil
4 egg yolks, separated (Save whites for another recipe.)
1/4 cup Pecorino-Romano cheese, or more to taste
3 tablespoons parsley, minced
Boil water for fettuccini. Meanwhile, slice pancetta, separate eggs and beat yolks, and measure cheese.
When water boils, add fettuccini and cook per package directions.
Warm oil in a skillet over low heat and add pancetta. Sauté pancetta gently so it stays soft but is cooked; keep warm. Beat egg yolks and season with salt and liberal grindings of pepper.
When fettuccini is done, drain in colander and add to pan with pancetta. Immediately add egg yolks and cheese. Add parsley, Toss all quickly and thoroughly, so the heat of the pasta "cooks" the yolks. Serve immediately, with more Parmesan and pepper on the side.