Prep the shirataki noodles: Open the packages and drain the liquid. Rinse the noodles under cold water for 1–2 minutes to remove any odor. This step is essential for a clean taste.

Boil briefly (optional but helpful): Bring a small pot of water to a boil and simmer the noodles for 2–3 minutes. Drain well. This helps neutralize any lingering aroma.

Dry the noodles in a pan: Place the drained noodles in a dry skillet over medium heat. Cook for 3–5 minutes, stirring occasionally, until they release steam and feel a bit squeaky. You want them as dry as possible so they’ll absorb the sauce.

Crisp the pancetta: In a separate large skillet, cook the pancetta over medium heat until golden and crisp, about 5–7 minutes. Add the smashed garlic cloves to the fat in the last minute to infuse flavor, then remove and discard the garlic.

Make the egg-cheese mixture: In a bowl, whisk the eggs, yolk, and grated Pecorino until smooth. Add a generous amount of black pepper. The mixture should be thick and creamy.

Combine noodles and pancetta: Add the dried shirataki noodles to the skillet with the pancetta and toss to coat in the rendered fat. If the pan looks dry, add a small knob of butter for extra richness.

Reduce heat and add the sauce: Turn the heat to low. Remove the skillet from the burner for 15–20 seconds to cool slightly. Pour in the egg-cheese mixture, tossing constantly with tongs for 1–2 minutes. You want a glossy, silky coating—not scrambled eggs. If needed, briefly return the pan to low heat while continuously tossing.

Adjust seasoning: Taste and add more black pepper. Salt only if needed—often the cheese and pancetta provide enough.

Serve: Plate immediately. Top with a shower of grated cheese, a twist of pepper, and a sprinkle of chopped parsley if you like.