Add the pancetta to a small skillet and add enough cold water to barely cover the meat.

Place the skillet over high heat and cook until the water evaporates.

Reduce the heat to medium-high and continue cooking the pancetta, stirring frequently, until crispy.

Using a slotted spoon, transfer the pancetta to a plate; reserve 1 tablespoon of the rendered fat and cool to room temperature.

Bring a large pot of salted water to a boil.

Cook the pasta in the boiling water according to the package directions until al dente; reserve 1 cup of the cooking water, then drain the pasta.

Meanwhile, in a large bowl, whisk the whole egg, egg yolks, pecorino, pepper and the pancetta renderings until well combined.

Add the pasta and, using tongs, begin tossing the pasta immediately. Add the pancetta and continue tossing, adding the reserved cooking water as needed, until a creamy, velvety sauce forms. Serve immediately with a sprinkling of pecorino and freshly ground black pepper.