- Cook's Science

60 g	pancetta, cut into ¼-inch pieces
113 g	spaghetti
50 g	Runny Yolk Sauce, plus extra for serving
15 g	Parmesan cheese, plus extra for serving
	Salt and pepper

2 ounces pancetta, cut into ¼-inch pieces

4 ounces spaghetti

¼ cup Runny Yolk Sauce, plus extra for serving

½ ounce Parmesan cheese, grated (¼ cup), plus extra for serving

Salt and pepper

- 60 g pancetta, cut into ¼-inch pieces
Add pancetta to cold 10-inch nonstick skillet and cook over medium heat until meat is browned and crispy and fat is rendered, 6 to 8 minutes. Transfer pancetta to paper towel-lined plate and set aside.
- 113 g spaghetti
- 50 g Runny Yolk Sauce
- 15 g Parmesan cheese, grated
- Salt and pepper
Meanwhile, bring 2 quarts water to boil in large pot. Add pasta and 9 grams salt and cook, stirring often, until al dente. Reserve 100 grams cooking water, then drain pasta and return to empty pot. Stir in pancetta, Runny Yolk Sauce, 50 grams reserved cooking water, and Parmesan, and toss to thoroughly combine. Season with salt and pepper to taste and add reserved cooking water as needed to adjust consistency. Serve with extra Runny Yolk Sauce and Parmesan.

- 2 ounces pancetta, cut into ¼-inch pieces
Add pancetta to cold 10-inch nonstick skillet and cook over medium heat until meat is browned and crispy and fat is rendered, 6 to 8 minutes. Transfer pancetta to paper towel-lined plate and set aside.
- 4 ounces spaghetti
- ¼ cup Runny Yolk Sauce
- ½ ounce Parmesan cheese, grated (¼ cup)
- Salt and pepper
Meanwhile, bring 2 quarts water to boil in large pot. Add pasta and 1½ teaspoons salt and cook, stirring often, until al dente. Reserve ½ cup cooking water, then drain pasta and return to empty pot. Stir in pancetta, Runny Yolk Sauce, ¼ cup reserved cooking water and Parmesan, and toss to thoroughly combine. Season with salt and pepper to taste and add reserved cooking water as needed to adjust consistency. Serve with extra Runny Yolk Sauce and Parmesan.

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