4C Grated Parmesan Cheese & 4C HomeStyle Parmesan-Romano Cheese
1 Tbsp olive oil
1/2 pound pancetta or thick cut bacon, diced
2 garlic cloves, minced
3 whole eggs
1/2 cup 4C HomeStyle Parmesan-Romano Cheese
1 pound spaghetti
Salt and pepper
2 oz 4C Grated Parmesan Cheese
Put a large pot of salted water on to boil.
Heat the oil in a large sauté pan over medium heat. Add the pancetta and cook slowly until crispy. Add the garlic and cook another minute. Put pancetta into a bowl.
In a separate bowl, beat the eggs and add 4C HomeStyle Parmesan-Romano Cheese.
Cook the pasta at a rolling boil until al dente. Transfer to the pancetta bowl with tongs, Let it be dripping wet. Reserve some of the pasta water.
Move quickly …It’s the heat of the pasta that will heat the eggs to create a creamy sauce. But combine everything, allowing the pasta to cool just enough so that the eggs don’t curdle when you mix them in. (That’s the tricky part.)
Add the egg mixture with cheese and toss quickly to combine once more. Add salt and some pasta water to keep it from drying out.
Serve at once with a sprinkle of 4C Grated Parmesan Cheese, pepper and fresh chopped parsley.