Ingredients:
- 4oz pancetta or block bacon
- half pack spaghetti (8oz)
- 2 eggs
- 2.5oz parmigiano reggiano or pecorino romano
- salt/pepper to taste
Instructions:
- Beat the eggs in a bowl
- Add grated cheese and salt/pepper to taste, skip the salt for starters
- Boil spaghetti according to instructions and saute the pancetta/bacon (no oil)
- Pancetta should be golden brown
- When done, take 1/3 cup starchy water and set aside
- Transfer spaghetti into the pan with the pancetta/bacon, mix well until you get all the grease
- Transfer this mix into the bowl with eggs and cheese, add the starchy water and mix vigorously for a minute until everything is absorbed properly, no liquid on the bottom
- Garnish with basil or parsley
