In a skillet, heat a drizzle of extra virgin olive oil and cook the speck until crispy.

In a bowl, whisk the eggs with the pecorino cheese and black pepper. Be generous with both.

Cook the bigoli in salted water. When ready, drain and add them to the skillet with the speck, tossing everything together well.

Add the egg and pecorino mixture along with a little pasta cooking water to make the sauce creamier.