Ingredients:

1 pound spaghetti

6 slices pancetta or guanciale or bacon, chopped

2 cloves garlic, minced

3 eggs

1 cup parmesan cheese or pecorino romano, shredded
Freshly ground black pepper
Directions:
In a medium bowl, whisk together eggs, parmesan cheese, and black pepper. Set aside.
In a large skillet, cook pancetta over medium heat until crisp. Remove from the pan with a slotted spoon and set aside. Add garlic to the pan and cook for 1 minute.
Meanwhile, cook pasta in a large pot of salted water until al dente. Reserve 1 cup of pasta water. Drain well but do not rinse.
Add the hot drained pasta to the skillet with the garlic, and toss to coat.
Remove the skillet from the heat and pour in the egg mixture, mixing well with tongs. If needed, add reserved pasta water to adjust the consistency of the sauce.
Add the pancetta or bacon, and toss until combined. Season with additional salt to taste.
Serve hot, garnished with parsley or additional parmesan cheese if desired.
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Kcal: 437 kcal | Servings: 4 servings