Spaghetti alla Poverella

Steps

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1. 1
   Bring a large pot of salted water to a boil and add the spaghetti, cooking until nearly al dente.
   ▶ ≈0:55
2. 2
   Meanwhile, divide the rendered pork fat between two small skillets and heat gently to melt—one for cooking the egg garnish, the other for mixing with the pasta.
   ▶ ≈1:23
3. 3
   Crack 2 eggs into one skillet, season with salt and black pepper, and cook until the whites are set but the yolks remain runny.
   ▶ ≈2:52
4. 4
   When the pasta is ready, drain it and transfer to the second skillet with the cooked eggs.
   ▶ ≈3:51
5. 5
   Toss the pasta gently, breaking apart the cooked eggs and mixing them in to create a soft, silky coating from the fat and eggs.
   ▶ ≈4:22
6. 6
   Meanwhile, cook one egg in the other skillet as a garnish.
   ▶ ≈4:55
7. 7
   Plate the mixed spaghetti, sprinkle with grated Pecorino cheese, and top with the cooked egg.
   ▶ ≈5:43
8. 8
   Finish with a pinch of black pepper and serve immediately.
   ▶ ≈6:25