Ingredients
Scale
- ½ lb (227 g) uncooked spaghetti
- Water (to boil the pasta)
- Salt (to season pasta water)
- 2 large eggs
- 1 large egg yolk
- ¼–½ cup (25–50 g) freshly grated Parmesan cheese
- Salt (Optional)
- ¾ lb pancetta (or thick bacon)
- 2 tbsp olive oil
- 1 garlic clove, whole
- Pepper to taste
Instructions
- Cook spaghetti in salted boiling water according to the instructions on the package.
- Whisk the eggs and the egg yolk well, then add the grated Parmesan cheese and whisk again. If you’re using unsalted bacon, you can add salt to taste, if you want.
- Heat the olive oil in a large pan on medium heat. Add the garlic clove and cook until it turns golden brown. Remove the garlic clove and add the pancetta and cook until it turns golden brown and crispy. You can remove the extra rendered fat with a spoon, if you want.
- As soon as the spaghetti is cooked, add it directly from the pot to the pan with the pancetta and toss well. Remove the pan from the heat and let it cool slightly.
- Pour the egg mixture on top of the spaghetti and quickly toss it so the eggs don’t start to cook. If the pasta seems a bit dry, add some of the pasta water you used to cook the spaghetti to make it creamy. Serve immediately with more grated Parmesan on top and freshly ground black pepper.