Serves 4 (or 2, if you gorge on pasta)
8 oz pasta of your choice
2T minced fresh parsley (or 1T dried)
3 garlic cloves, minced
2 large eggs
1oz Parmesan cheese, grated, shredded or shaved, plus more for garnish
1T olive oil
4oz diced pancetta
pepper to taste
Put an 8QT pot half-full of salted water on to boil. While waiting, prep your parsley and garlic. In a small bowl, beat the eggs into the ounce of cheese. (If you look at the photo, I simply cracked the eggs into the remaining cheese in the tub, put the lid back on and shook it vigorously.) Meanwhile, add the olive oil and pancetta to a 3QT pot and set aside for now.
Once the water boils, add the pasta to the water and begin cooking the pancetta on medium-high heat until crisped, about 6 minutes. Once crispy, turn off the heat to the pancetta and add the garlic, giving it a stir. In another minute, the pasta should be done; drain it and add the hot pasta and parsley to the pancetta and toss the pasta to coat in the hot fat. Stir in the egg/cheese mixture and add a bit of water (maybe 2oz) to the pot, stirring to develop a creamy sauce. Add freshly-ground pepper to taste.
If you’re feeling fancy, serve it big, shallow bowls with more parsley to garnish, a crusty chunk of French bread and a side salad. Otherwise, eat it out of a paper bowl with a plastic fork like I did, because I didn’t feel like washing dishes any more than I felt like cooking tonight. Mangia!