Kimchi Carbonara

1. Bring a large pot of salted water to a rolling boil. Add the Spaghetti and cook according to package directions until al dente. Reserve 150 grams of the starchy pasta water before draining the Spaghetti.

2. While the Spaghetti cooks, prepare the carbonara sauce base. In a medium bowl, whisk together the Egg yolks, Parmigiano Reggiano, and 1 gram of Black pepper until well combined and creamy. Set aside.

3. Heat a large skillet or wok over medium heat. Add the Pancetta and cook, stirring occasionally, until crispy and the fat has rendered, about 5-7 minutes. Remove the crispy Pancetta with a slotted spoon and set aside, leaving the rendered fat in the skillet.