1. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, usually about 9-10 minutes, according to package instructions. Reserve about 1 cup of pasta water before draining.
2. While the pasta cooks, heat a large skillet over medium heat. Add the diced pancetta and whole garlic cloves. If your pancetta is lean, add 1 tablespoon of olive oil to help it render. Cook until the pancetta is crispy and golden, about 5-7 minutes. Remove the garlic cloves and discard.
3. In a bowl, whisk together the egg yolks, whole egg, and grated Pecorino Romano until smooth and creamy. Add a generous amount of freshly ground black pepper—this is where the flavor really shines.
4. Once the pasta is drained, add it immediately to the skillet with the pancetta. Toss to coat the pasta in the rendered fat.
5. Remove the skillet from the heat. Slowly pour in the egg and cheese mixture, stirring quickly to create a creamy sauce without scrambling the eggs. Add reserved pasta water a little at a time to loosen the sauce to your desired consistency.
6. Adjust seasoning with more black pepper and salt if needed. Serve immediately with extra grated cheese on top.

I recall one afternoon when Ouma and I tried to speed this up and ended up with scrambled eggs in the sauce—lesson learned! The key is patience and removing the skillet from heat to prevent the eggs from cooking too fast. Mama Lou’s gentle voice still echoes in my mind: “Slow and steady, Sofia, slow and steady.” That patience makes all the difference.