Steps

1. Crack the whole eggs into a separate bowl and lightly whisk. Prepare the egg yolks and fresh cream in another bowl.
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2. Place the pancetta in a cold skillet and cook over low heat. The key here! Render the fat slowly without burning, and cook until crispy to release the umami.
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3. Add the onion to the skillet with the rendered pancetta fat and sauté over low heat. The key here! Do not overcook the onion.
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4. Boil the spaghetti until it has a slight bite. The key here! The trick is to undercook the pasta slightly more than al dente.
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5. (For the restaurant version) Mix the egg yolks, fresh cream, Parmesan cheese, and black pepper in a bowl.
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6. (For the home version) Add Parmesan cheese and black pepper to the whisked whole eggs prepared in a separate bowl. The key here! The whisked whole eggs will deflate when mixed with cheese and black pepper, so leave them until just before mixing.
   🕒 06:16
7. Gently reheat the pancetta and onion in the skillet to bring out their sweetness.
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8. Remove the skillet from the heat and add the boiled spaghetti, tossing well to coat with the pancetta and onion.
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9. Pour the sauce made with whole eggs, cheese, and black pepper into the skillet. Use the residual heat to gently mix everything together. The key here! If heated too much, it will solidify quickly, so mix off the heat using residual heat and adjust to your preference.
   🕒 07:14
10. Place the boiled spaghetti in a separate skillet and toss well with the pancetta and onion.
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11. Remove the skillet from the heat and add the sauce made with egg yolks, fresh cream, cheese, and black pepper. Gently mix to avoid deflating the whisked whole egg sauce, aiming for a creamy finish. The key here! It's important to cook the egg mixture slowly over a double boiler, without overcooking, and mix patiently.
    🕒 09:11