- 10 oz. Pancetta (or Guanciale, if you can find it)
- 18 oz. Fresh or Refridgerated Pasta (best not to use dry pasta)
- 3 eggs
- 2 cups Fresh Grated Parmesan Cheese
Cube the pancetta and put in a large pan/skillet on low until nice and crispy (don’t drain – you want to keep the fat in there as part of the sauce).
Boil and heavily salt a pot of water for the noodles. When the pancetta is just getting crispy, put the pasta in the boiling water.
Whisk the eggs in a small bowl.
Once the pasta is slightly undercooked, use a tongs to transfer the noodles directly from the water to the pan with the pancetta.
Slowly add the parmesan while constantly mixing until melted.
Remove from heat, and slowly pour in the eggs, stirring constantly until the eggs are cooked into the mixture (about 1 minute of stirring once all the eggs are in).
Pepper to taste, and enjoy!
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