- 3/4 box thin spaghetti
- 1 tsp ground pepper
- 1/3 c fresh grated pecorino
- 1/3 c fresh grated parmesan
- 4 eggs
- 8-10 oz pancetta (or thick cut bacon, if your options are limited)
- extra fresh grated cheese for the end
- finely chopped fresh Italian flat leaf parsley
- Start boiling water in a large pot for your pasta. Lightly salt the water, but don’t go overboard, because this is a very salty dish at the end.
- In a small bowl, combine two of the eggs, and JUST the yolk of the two other eggs. Whisk until combined. Add fresh grated cheese and ground pepper. Whisk together until thick.
- In a large skillet, fry up the pancetta without any oil. The fat on the meat will create plenty of grease on its own. When the meat looks slightly crispy and the fatty parts have reduced, turn the heat off.
- When the water is boiling, cook the spaghetti for about 6-8 minutes or until it is a little bit harder than al dente. Drain the pasta immediately.
- Quickly add the pasta to the pancetta pan, and add the egg mixture. Mix in the fresh cut parsley and top with fresh grated cheese. Enjoy with a glass of your favorite white wine.