The pancetta in this dish, paired with the flavorful and full-bodied Parmesan in a creamy egg-based sauce goes well beyond comfort food! You could easily finish an entire bowl. We have been known to do it!
- 1 1/2 tablespoons olive oil
- 3/4 pounds pancetta, diced
- 5 eggs
- 1 cup Parmesan cheese, grated
- 3/4 cup heavy cream
- salt and black pepper to taste
In a saute pan, heat the olive oil and fry the pancetta until almost crisp. In a bowl, combine the eggs, heavy cream, Parmesan, salt and pepper to taste. Cook the pasta according to the directions, drain and return it to the pot. Quickly toss in the pancetta and cream sauce. Remember to stir and cook for only a minute or two to allow the dish to come together, but avoid over cooking or the sauce will curdle (think scrambled eggs). Test for salt and pepper, plate and enjoy!
– Chef Regina