INGREDIENTS

• 1 pound spaghetti
• 2 tablespoons extra-virgin olive oil
• 2 cloves garlic, crushed
• 4 ounces cubed pancetta
• 4 eggs

• 1 cup milk
• 1/2 cup freshly grated pecorino cheese
• Salt and freshly ground black pepper

• DIRECTIONS

  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.