Ingredients
Method
In a large skillet or sauté pan over medium-low heat, render the fat from the pancetta until it gets crispy, about 5 minutes. Transfer to a plate and set aside. Strain the rendered pork fat through a fine-mesh sieve into a small bowl and set aside.
In a large bowl, whisk together the 3 egg yolks, Parmesan cheese, chili crisp, and 1 Tbsp. of the reserved pork fat.
Meanwhile, cook the bucatini according to the package directions, until al dente. Reserve ½ cup of pasta water, then drain.
Add the drained pasta to the egg yolk mixture and gradually add about 2 Tbsp. of the pasta water while constantly tossing with tongs. Add the pepper and crispy pancetta and continue to toss until the sauce coats the pasta and thickens.
When ready to serve, divide the noodles among bowls and garnish with more freshly grated Parmesan cheese and an egg yolk on top of each portion.