Place a large heavy skillet over medium heat and add the diced pork belly. Cook, stirring occasionally, until much of the fat has rendered and pieces are golden and crisp at edges, about 12–15 minutes. Reduce heat if browning too quickly.

Add pancetta and aromatics

Add the diced pancetta and 1 teaspoon neutral oil to the skillet with the pork belly. Stir and cook 4–6 minutes until pancetta is crisp and oil is fragrant. Push the solids to one side of the pan, add smashed garlic cloves and bay leaf, and cook 1 minute more to perfume the fat. Remove and discard the garlic and bay leaf. Stir in 1/2 teaspoon fine sea salt, then transfer the crisp pork and rendered fat to a warm bowl, leaving about 2–3 tablespoons of fat in the skillet.

Pasta & Sauce Base

Bring water and cook pasta

Bring a large pot of salted water to a rolling boil. Add the fresh pasta and cook until just al dente—fresh pasta typically takes 2–4 minutes. Before draining, reserve 1 1/4 cups of the pasta cooking water and set aside. Drain the pasta in a colander.

Prepare cheese-miso egg mixture

While pasta cooks, whisk together 4 egg yolks and 1 whole egg in a medium bowl. Whisk in the grated pecorino and parmigiano until combined. Add 2 tablespoons white miso and 1 teaspoon freshly ground black pepper and whisk until you have a smooth, thick paste. If mixture seems very stiff, whisk in 1–2 tablespoons of the reserved hot pasta water to loosen slightly; mixture should be pourable but creamy.

Emulsify sauce with pasta water

Return the skillet with reserved fat to low heat. Add about 1/3 cup of the reserved pasta water and stir to incorporate the miso-friendly fat into a silky emulsified base. Add the drained pasta to the skillet and toss to coat, lifting pasta so it warms through for 30–60 seconds.

Combine eggs and pasta off heat

Remove the skillet from direct heat (this is important to avoid scrambling). Immediately pour the egg-cheese-miso mixture over the warm pasta and quickly toss or fold the pasta using tongs to evenly coat. Add additional reserved pasta water, a few tablespoons at a time, as needed to create a glossy, creamy sauce that clings to the pasta (use 1/2–3/4 cup more). The residual heat will gently cook the eggs to a silky texture.

Finish with pork

Add the crisp pork belly and pancetta to the pasta and toss gently to distribute. If sauce seems dry, add up to the remaining reserved pasta water to achieve desired creaminess. Taste and adjust seasoning—because pecorino and miso are salty, add only a pinch more fine sea salt if needed.

Finishing & Garnish

Plate and garnish

Divide the pasta among 3–4 warmed bowls (see servings). Drizzle each portion with about 1/3 teaspoon extra virgin olive oil. Sprinkle chopped parsley and extra grated cheese over each serving, and finish with a light dusting of freshly ground black pepper and optional microplaned lemon zest for brightness.

Serve

Serve immediately while hot so the sauce remains creamy. Offer additional grated cheese and black pepper at the table.