Instructions: Bring 6 quarts water to boil and add 2 tablespoons salt.

Place onion and pancetta in a 12-inch to 14-inch saute pan and cook over medium heat until both onions and pancetta are translucent, about 8 to 10 minutes. Add cream and cook 1 minute Separate eggs, being careful to keep yolks whole.

Cook spaghetti according to package instructions and drain well. Put hot pasta into pan and toss over medium heat until coated. Add 1/4 cup pecorino and stir through. Remove from heat and vigorously stir in egg whites.

Divide among 4 plates and top each with 1 yolk. Divide remaining grated cheese and black pepper and serve.

This recipe yields 4 servings.

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