INGREDIENTS:
- 1 lb pasta, cooked according to package instructions and reserving 1 cup of the pasta water
- 2 tsp olive oil
- 4 oz diced pancetta
- 4 whole eggs
- 7 oz grated parmigiano reggiano, plus more for serving
- ¼ tsp salt
- 1 tsp black pepper
- ¼ cup parsley, finely chopped
INSTRUCTIONS:
- While pasta cooks, crack eggs into a medium bowl and whisk until combined.
- Whisk in parmigiano reggiano, salt and pepper. Set aside.
- Heat olive oil in a large skillet over medium heat.
- Add pancetta and cooked until browned, about 5 minutes.
- Turn heat off and leave pancetta in pan.
- Drain pasta once it's cooked, reserving 1 cup of pasta water.
- Remove skillet from the stove and add pasta to the skillet, tossing to mix with the pancetta and coat with the oil.
- Quickly add egg mixture to the pasta mixture.
- Toss quickly and vigorously to coat pasta and cook the eggs.
- If pasta seems dry, add a little bit of the reserved pasta water, until sauce is creamy, but not watery.
- Sprinkle with parsley and serve immediately.
Source: Lisa's Dinnertime Dish
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