Categories: Pasta
Ingredients
- 1/4 lb pancetta, chopped into 1/2 inch pieces
- 1 lb linguine or spaghetti
- 3 cloves garlic, minced
- 3 tbsp olive oil
- 2 eggs, beaten with a splash of milk and a couple of tbsp of the boiling water from pasta
- Red pepper flakes
- 1/2 cup grated Parmigiano Reggiano or Romano cheese
- Handful chopped fresh flat-leaf parsley
- Freshly ground black pepper
Directions
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Cook the pancetta in a small pan over medium-high heat.
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Once it begins to brown, remove from heat and place it on paper towels to drain.
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Drop pasta into boiling salted water and let cook for 5 minutes before you start the sauce. Cook the pasta until al dente.
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Heat garlic and olive oil in a big skillet over very low heat.
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Add crushed red pepper flakes.
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Dump pasta into a colander, give it a quick rinse and drain it well.
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Turn the heat up on the garlic oil from low to medium.
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Toss the pasta in the pan with the garlic oil and coat evenly.
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Toss in the pancetta pieces.
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Pour the egg mixture evenly over the pasta.
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Toss the pasta fast and firmly.
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Turn the heat off. Add cheese, parsley and generous dose of black pepper.
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Serve with extra cheese.