- 1 1b. or 454 grams of spaghetti
- 8 slices of pancetta
- Coarse salt and freshly ground pepper
- 3 large eggs
- 3/4 cup grated Parmesan cheese, plus more for serving
- 1/2 cup half-and-half
- 1/4 cup chopped fresh parsley
In large pot of boiling salted water, cook spaghetti for 8 to 10 minutes or until tender but firm. Drain and return to pot over medium heat.
Meanwhile, in skillet, cook pancetta for about 5 minutes or until slightly crisp. Drain on paper towel-lined plate; chop and set aside.
In bowl, whisk together eggs, Parmesan cheese, half and half, parsley and pinch pepper; add to drained pasta and cook, tossing, for about 30 seconds or until pasta is coated and eggs are slightly set. Add pancetta; toss to combine. Serve with extra parmesan.