Categories: Pasta

Ingredients

• 1/4 lb pancetta, chopped into 1/2 inch pieces
• 1 lb linguine or spaghetti
• 3 cloves garlic, minced
• 3 tbsp olive oil
• 2 eggs, beaten with a splash of milk and a couple of tbsp of the boiling water from pasta
• Red pepper flakes
• 1/2 cup grated Parmigiano Reggiano or Romano cheese
• Handful chopped fresh flat-leaf parsley
• Freshly ground black pepper

Directions

1. Cook the pancetta in a small pan over medium-high heat.

2. Once it begins to brown, remove from heat and place it on paper towels to drain.

3. Drop pasta into boiling salted water and let cook for 5 minutes before you start the sauce. Cook the pasta until al dente.

4. Heat garlic and olive oil in a big skillet over very low heat.

5. Add crushed red pepper flakes.

6. Dump pasta into a colander, give it a quick rinse and drain it well.

7. Turn the heat up on the garlic oil from low to medium.

8. Toss the pasta in the pan with the garlic oil and coat evenly.

9. Toss in the pancetta pieces.

10. Pour the egg mixture evenly over the pasta.

11. Toss the pasta fast and firmly.

12. Turn the heat off. Add cheese, parsley and generous dose of black pepper.

13. Serve with extra cheese.

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