Ingredients
Units
Scale
- 3 eggs*
- 1/4 c Parmesan cheese, grated
- 1/4 c Romano cheese, grated
- 2 Tbsp flat-leaf parsley leaves
- 1/4 tsp freshly ground black pepper, plus more for garnish
- 1 lb pancetta (bacon may be used)
- 1 cloves garlic
- 1 Tbsp olive oil
- 1 lb spaghetti
Instructions
- Cook the spaghetti according to package directions.
- While that is cooking, cut the pancetta into cubes and brown in skillet.
- Add garlic and turn off the heat; garlic will finish cooking from remaining pan heat.
- Blend together eggs, Romano cheese, Parmesan cheese, parsley and set aside.
- Drain spaghetti and toss back into cooking pan over very low heat.
- Drizzle hot pasta with egg mixture while stirring constantly.
- Toss in pancetta and garlic.
- Remove from heat and serve immediately.
- Sprinkle with more grated cheese if desired.
Notes
Serves 6-8
*NOTE: If you are concerned about eggs, use ½ c. pasteurized egg substitute.