10 oz. pancetta, chopped
2 cloves fresh garlic, chopped
freshly ground black pepper
1 lb. spaghetti, cooked al dente
4 large eggs, beaten
1 cup Pecorino cheese, freshly grated
3 T fresh parsley, chopped
In a large saute pan, over medium heat, cook the pancetta until crispy, about 6 munutes. Remove the pancetta and drain on paper towels. Pour off all the oil except for 3 tablespoons. Add the garlic, season with black pepper and saute for about 30 seconds. Add the crispy pancetta and pasta to the pan, saute for 1 minute. Season the eggs with salt. Remove the pan from the heat and add the eggs, whisking quickly until the eggs thicken, but do not scramble. Add the cheese and salt and pepper if needed. Place on serving plates and garnish with chopped parsley.