Recipe by Chef Erin Henry
Serves 4
- 1 lb. dried spaghetti (or 1 ½ lbs. fresh)
- ¼ cup butter
- ½ lb. pancetta or bacon, cut in ¼ inch pieces
- ½ a clove garlic, minced
- ½ cup grated Parmesan or Pecorino, or a bit of both
- Salt and pepper
- 2 whole eggs
- 2 egg yolks
- A little more grated cheese for garnish
Cook the bacon in the butter in a large, heavy bottom skillet until the bacon is barely crispy. Remove the pan from heat and let cool for about 10 minutes while you mince the garlic and grate the cheese and gather the eggs.
Boil a large pot of water (about 4L) and salt it generously.
Add the eggs, garlic and cheese to the cooled off bacon pan and stir it all together until the eggs are all mixed up- don’t cook the eggs!
Cook the pasta to al dente- either follow the package directions for dried pasta or cook for about 90 seconds for fresh. Drain the pasta in a colander but try to save a bit of the cooking water.
Add the drained pasta to the bacon pan and give everything a good toss to combine it. If you find the sauce is too thick, add a little of the reserved pasta water and toss again. Divide between your serving bowls, top with more grated cheese and enjoy right away.