Add the spaghetti
to boiling salted water.
Meanwhile in a saute pan, heat the extra-virgin olive oil
. Add the garlic, and pancetta
, and cook for a few minutes. Remove the garlic when it is golden brown, and then lower the heat.
In a bowl, whisk
together the milk
, pecorino cheese
, salt, and lots of black pepper. Separate the eggs
, making sure not to break the yolks. Add the egg whites to the milk mixture, and mix well.
When the spaghetti is at the 'al dente
' stage, drain
well. Add the pasta
to the saucepan
with the pancetta, and remove from heat. 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.
Plate and garnish
each serving with an egg yolk* on top. Add the fresh ground black pepper and serve immediately.