1 tablespoon Filippo Berio olive oil
4 ounce chunk pancetta, diced
1/2 pound spaghetti
3 large eggs at room temperature and lightly beaten
3/4 cup grated Parmigiano Reggiano cheese
Good grinding coarse black pepper
Salt to taste
Heat the olive oil in a large sauté pan and stir in the pancetta. Cook until crispy. Set aside and keep warm.
Cook the spaghetti until it is al dente, in 4 quarts of rapidly boiling, salted water. Al dente means still firm but no uncooked flour is visible when a strand of spaghetti is broken in half.
Drain the spaghetti in a colander, and save 6 tablespoons of the water. Add 2 tablespoons of the reserved water to the sauté pan with the spaghetti and toss well for a few minutes over low heat to get the spaghetti really hot. Remove the pan from the stovetop and rapidly stir in the beaten eggs, 2 more tablespoons of the reserved water, and half the cheese. Combine well. If the spaghetti seems dry, add the last 2 tablespoons of the cooking water.
Add the reserved pancetta and any drippings. Stir well. Add a good grinding of the pepper. Add salt if needed. Transfer to a platter and sprinkle with the remaining cheese. Serve immediately.
This recipe is from Ciao Italia Five-Ingredient Favorites by Mary Ann Esposito.
This recipe is featured on show 2007 – Give Me Pasta.
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