Directions:

• Crack 2 eggs into a mixing bowl and then crack 3 eggs and separate the yolks from the whites.

• Grate a cup of Parmigiano cheese or Pecorino Romano into eggs.

  
  

• Place a large pan over medium heat and drizzle in 1 tsp of oil. Once hot, place 4oz or ½ cup pancetta into the pan and fry. Once the pancetta is well browned, move the pancetta to a paper towel lined plate and pour the oil into a measuring cup to reserve.

  

• Place the pan back over medium high heat and fill with water. Once the water is a boil, pour in 1-2 tbsp salt and the 8-10oz pasta. Cook per package instructions, but make sure to not over cook the pasta. Reserve 1 cup of the pasta water about 1 minute before pasta is done.

• Slowly integrate ¼ of the (still very hot/boiling) water with the eggs while whisking. Make sure to go slow to temper the eggs and not cause any scrambling.

• Once the pasta is done cooking, drain well and place back in the pan over medium to medium low heat. Drizzle 1-2 tsp of the reserved pancetta oil in the pasta.

  

• Then slowly integrate the eggs with pasta by slowly pour the egg mixture into the pasta while tossing the pasta in the pan. Make sure the egg mixture does not stay still in the bottom of the pan. Once you have at least ¾ the mixture in the pasta, stop pouring the mixture in and toss the pasta very well.

• Crack ½ tsp of black pepper and check for consistency. If the pasta is too dry or you would like more sauce, pour in a couple of tbsp of egg mixture at a time to reach your desired sauce amount.

• Once the pasta is done, toss in the reserved pancetta and a few grates of your cheese.

• Plate and serve, topped with a little more grated cheese.

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