- 1 pound spaghetti
- 8 ounces pancetta, or 8 slices thick cut bacon, diced
- 2 large eggs
- 2 large egg yolks
- 5 ounces Pecorino Romano cheese, freshly grated
- Ground black pepper
|Bring a large pot of salted water to a boil. Add the pasta and cook for 10 to 12 minutes or until al dente.|
|While the pasta is cooking, heat a large skillet over medium-high heat. Add the pancetta and cook until crisp, about 6 minutes. Remove all but 1 tablespoon of the fat.|
|Reserve 1/2 cup of the pasta water and then drain the pasta. Add the pasta to the skillet of pancetta and toss to combine.|
|In a large bowl, whisk the eggs with the egg yolks. Turn off the heat under the skillet, add the eggs and 1 cup of the cheese, and toss thoroughly to combine. Add the reserved pasta water as needed to thin the sauce to the desired consistency. Season with salt and a generous amount of black pepper.|
|Serve immediately with the remaining 1/4 cup cheese sprinkled on top.Makes 6 servingsSource : Parents|
This is the recipe I used when we discovered pancetta. We love pancetta. It’s sold in small 3 ounce vacuum sealed packages with all of the specialty salami in the case. It’s remotely expensive. It’s delicately thin and hard to chop and separate. As it turns out, for a recipe like this, I can request exactly the amount I need from the deli and have them cut it thicker.
This is a very simple recipe, we do opt for the high end real Pecorino Romano instead of the canned parmesan.