- 2 large eggs,
1/2 cup freshly grated Parmiagiano-Reggiano cheese,
1/2 cup freshly grated Pecorino Romano cheese,
4 oz. pancetta cubed,
1 lb. dry spaghetti,
1 tbsp. salt,
freshly ground pepper
Directions1.) Whisk the eggs in a small bowl until just combined. Whisk in the cheeses. Set aside.
2.) Place the pancetta in a large saute pan and set over medium heat. Cook, stirring frequentl, until the bacon is crisp on the outside and much of the fat has rendered out, 12 to 15 minutes.
3.) Meanwhile, bring a large pot of water to a boil and add the salt. Cook the spaghetti until al dente. Before draining the pasta, reserve about 1 cup of the cooking water.
4.) Drain the pasta and add to the pan with the pancetta. Over medium heat, toss the pasta well, making sure it is piping hot. Remove from heat and stir in the egg mixture quickly, tossing to coat he pasta evenly.
5.) Seanson with plenty of black pepper and toss again. Add a little of the reserved pasta water (start with 1/4 cup) to think out to the desired creamy consistency. Add salt to taste if needed.
6.) Divide among heated bowls, top each serving with a few grinds of pepper, and serve immediately.
**Found in the People magazine as the recipe they used on the set of Eat, Pray, Love. I hadn't ever done anything like it; was a little worried about undercooked eggs-but, was assured that the heat of the pasta would cook the eggs. The taste was good, despite me forgetting the salt and pepper. Didn't taste as cheesy as expected, but was good!