A classic dish of Rome
{ and very easy!}
Ingredients for 6-8 servings:
. 1 tablespoon olive oil
. 4 slices pancetta (diced) about 1/4 cup
. 5 eggs at room temperature
. 2 tablespoons whipping cream
. 3/4 cup grated Pecorino Romano cheese
. 1/2 teaspoon kosher salt
. 1 pound spaghetti
. 1/8 tsp freshly ground pepper
. chopped flat leaf parsley
Preparation:
Step 1. In a skillet over medium-high heat, add pancetta. Cook, stirring occasionally until crisp; drain on paper towels.
Step 2. In medium bowl, whisk eggs, cream, 1/2 cup cheese, salt until blended.
Step 3. Cook spaghetti, drain but do not rinse.
Step 4. In a bowl toss spaghetti and egg mixture until eggs are cooked. Stir in black pepper, pancetta, parsley, and remaining cheese. Serve immediately.