- 4 oz Pancetta
- 1 lb Spaghetti
- 6 eggs
- 1 cup fresh grated Parmesan cheese
- 1/4 cup fresh parsley
- 1/4 cup heavy cream
- salt & pepper
Start by rendering your pancetta, preferable in a cast iron pan. When pancetta is crispy, set aside to cool. I like to use the rendered fat, but it can drained off if you prefer.
Put a pot of water on the stove and bring to al boil for the pasta.
In another bowl, mix the eggs, parmesan, parsley, salt and pepper. Add the heavy cream last, and be sure it is thoroughly combined.
Once the pancetta has cooled, add it to the egg mixture.
Cook your pasta to your desired firmness. Next take the pasta from the water and add it to the egg mixture and mix thoroughly. I add a little pasta water to help create the sauce.
You can drain the pasta and let it cool for a minute, so as not to cook the eggs, but reserve some of the starchy water to add as needed.
More Photos here from my friend Jon!