You'll be sure to savor this easy Italian classic.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|1 lb dried pasta, such as spaghetti or tagliatelle||5 large eggs|
|4 tbsp olive oil||1/2 cup freshly grated Parmesan cheese|
|6 oz pancetta, finely chopped||1/2 cup freshly grated Romano cheese, plus more for serving|
|2 garlic cloves, minced||freshly ground black pepper|
Bring a large saucepan of salted water to a boil, add the pasta, and cook according to the package instructions until al dente.
While the pasta is cooking, heat the oil in a large frying pan over medium heat. Add the pancetta and cook, stirring occasionally, about 6 minutes, until crispy. Add the garlic and cook for 1 minute.
In a medium bowl beat the eggs with the Parmesan and Romano cheeses, season with pepper, and add to the contents of the pan with the pancetta, including the fat. Drain the pasta well and return to its saucepan, then quickly stir in the egg and pancetta mixture until the pasta is well coated. Serve immediately, with extra Romano passed on the side.
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