top of page

1 lb fresh pasta (dried, if it is all you have)
1 tbs olive oil 
 4-5 oz pancetta or bacon, cut into small pieces
2 cloves garlic, minced
4 eggs (1 full egg, 3 yolks only)
1/2 cup whipping or heavy cream
1 cup parmesan or roman cheese, grated
1/4 tsp salt
1/4 tsp ground black pepper
parsley, extra cheese and more ground black pepper for garnish

Fry pancetta on low for a few minutes. Add garlic and continue frying on low heat until pancetta is cooked thru and renders a little fat. Remove from heat.

In a separate bowl, whisk egg yolks and whole egg. Add cream, grated cheese, salt and pepper. 
Mix and set aside.

Bring a pot of water to a boil. Add pasta and cook until aldante.
Before draining pasta, take 2 tbsp of pasta water and put in pan with pancetta and garlic. 

When pasta is done, drain and, immediately while still hot, put in pan with pancetta. Quickly add the egg mixture and mix to coat. This should make a nice silky sauce. 

NOTE: Adding egg mixture to the pan when it is too hot could result in the eggs cooking and scrambling, so be careful.
Place pasta in bowl or plate. Sprinkle with black pepper and a little cheese. 
Garnish with parsley.

Nice addition is to add a tbsp of roasted corn or some peas.


bottom of page