Prep the sauce base: In a mixing bowl, whisk together the eggs, egg yolk, and grated cheese until smooth. Add a generous pinch of black pepper. Set aside.

Cook the pork: Place the pancetta or bacon in a cold skillet, then turn the heat to medium. Cook until the fat renders and the pieces turn crisp, about 5–7 minutes. If the pan seems dry, add a small splash of olive oil. Stir in the minced garlic during the last 30 seconds. Turn off the heat but keep the pork in the warm pan.

Boil the noodles: Bring a pot of water to a boil and cook the ramen according to package directions, usually 2–3 minutes. Stir to separate the strands. Before draining, reserve at least 3/4 cup of the starchy cooking water.

Combine noodles and pork: Drain the noodles and immediately add them to the warm skillet with the pork. Toss to coat in the rendered fat. If the pan has cooled, warm it gently for 20–30 seconds, then turn the heat off again. You want it hot but not sizzling.

Temper the egg mixture: Whisk 2–3 tablespoons of the hot pasta water into the egg-cheese mixture to warm it slightly. This helps prevent scrambling.

Create the sauce: Pour the tempered egg mixture over the noodles and toss quickly with tongs. Add splashes of reserved pasta water, a little at a time, until the sauce turns silky and clings to each strand. You may not need all the water. Keep the heat off to avoid curdling.

Season and finish: Taste and add salt only if needed. Grind in more black pepper. Garnish with extra cheese and herbs if you like. Serve immediately.