Ingredients
- 2 tablespoons olive Oil
- 4 ounces pancetta ham (diced)
- 1/2 pound dry spaghetti
- 3 large eggs (at room temperature and lightly beaten)
- 3/4 cup grated Parmigiano-Reggiano cheese
- Salt and coarsely ground black pepper
How to Make
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Step 1: Heat the olive oil in a large sauté pan and stir in the pancetta. Cook until crispy. Set aside and keep warm in pan.
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Step 2: Cook the spaghetti until it is al dente, in 4 quarts of rapidly boiling, salted water.
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Step 3: Reserve 2 Tbs. of spaghetti cooking water. Drain the spaghetti in a colander. Immediately return the spaghetti to the pot and, keeping the heat very low, rapidly stir in the eggs, reserved water, and half the Parmesan cheese. Toss continuously until the eggs are gently cooked and the sauce is creamy.
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Step 4: Add the reserved pancetta and any pan drippings. Stir well. Season with salt Add a generous grinding of coarse black pepper. Transfer the pasta to a platter and sprinkle it with the remaining cheese. Serve.
We hope you enjoy this recipe!
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