• 2 Tbsp. olive oil
• 6 ounces pancetta or thick bacon , cut into 1-inch long, thin strips
• 1 small onion , finely chopped
• 1 1/2 pounds spaghetti
• 2 Tbsp. coarse sea salt
• 2 large egg yolks
• 2 Tbsp. chopped parsley
• 1/3 cup grated Pecorino cheese plus more Pecorino cheese for garnish
• 1/3 cup heavy cream
• 1/2 tsp. coarsely ground black pepper

Heat olive oil in a large skillet over medium heat. Add pancetta and cook 5 minutes. Add onions and sauté until both onions and pancetta are lightly browned. Remove from heat.

Meanwhile, cook pasta according to package directions in boiling water with sea salt. While pasta cooks, stir together yolks, parsley, and 1/3 cup of cheese. Return pancetta and onions to medium heat; add cream and pepper and bring to a slow simmer.

Strain pasta, reserving 1 1/4 cups of pasta water. Blend 1/4 cup of pasta water with yolk mixture, then stir into pancetta cream sauce. Add 1/2 to 3/4 cup more of pasta water and simmer sauce until bubbling and slightly thickened, about 1 minute.

Return pasta to pot and toss with sauce. If necessary, add more pasta water to make sauce creamy. Serve with additional grated cheese on the side, if desired.