A simple carnivore take on classic carbonara using egg white noodles, crispy pancetta, eggs, and Pecorino Romano. No cream needed.

Ingredients

• 2 packages egg white noodles
• 4 oz pancetta, diced
• 2 whole eggs
• 3 egg yolks
• 150 g Pecorino Romano, finely grated

Instructions

1. Prepare the noodles
   Drain the egg white noodles and pat them dry. Set aside.
2. Cook the pancetta
   Add the diced pancetta to a large skillet over medium heat. Cook until browned and crispy and the fat has rendered.
3. Make the carbonara sauce
   Remove 3 tablespoons of the rendered pancetta fat from the skillet. In a bowl, whisk together the 2 whole eggs, 3 egg yolks, grated Pecorino Romano, and reserved pancetta fat until well combined.
4. Add the noodles
   Add the egg white noodles directly to the skillet with the pancetta. Toss over low heat until the noodles are hot and coated in the rendered fat.
5. Add the sauce
   Remove the skillet from the heat. Pour the egg and cheese mixture over the hot noodles. Toss continuously until the eggs and Pecorino create a thick, creamy sauce that coats the noodles. The residual heat from the pan and noodles will gently cook the eggs without scrambling them.
6. Serve
   Plate immediately and finish with additional freshly grated Pecorino Romano, if desired.

Tip: Once you add the egg mixture, keep the skillet off direct heat. If the sauce gets too hot, the eggs will scramble instead of creating the creamy carbonara texture.