. Makes enough
for 4 to 6 servings
1 pound fresh spaghetti or fettuccine
2 tablespoons sweet (unsalted) butter
1 tablespoon olive oil
1 pound pancetta or bacon, diced
3 eggs
1/2 cup heavy cream
3/4 cup grated Parmigiano-Reggiano cheese
Salt and freshly ground black pepper, to taste
In a skillet, sauté the pancetta or bacon until it is brown
but not crisp. Leave the pancetta in the pan and drain all but 2
tablespoons of the fat from the skillet, leave the skillet on medium
heat..
In a bowl, scramble the eggs. .
Add the eggs and stir in with the pancetta until it resembles scrambled
eggs. Add the cream, butter, ground black pepper and bring to a
simmer over medium heat.
While preparing the sauce, cook the pasta according to package directions.
If using fresh pasta, it will cook in only a few minutes. If using
dried pasta, it will take anywhere from 8 to 10 minutes. When the
pasta is cooked, drain the pasta and immediately -- while it is
still hot -- add it to the egg and pancetta mix. Toss to combine
thoroughly. Give everything a final toss with grated Parmigiano
Reggiano.. Serve immediately.
If you prefer, garnish with a sprinkle of chopped fresh parsley.
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