Ingredients
Scale
- 1 pound of spaghetti
- 4 ounces pancetta diced small
- 8 slices of bacon
- 2 large eggs
- 2 large egg yolks
- 3/4–1 cup freshly grated Parmesan Romano cheese blend, plus more for topping
- Salt and pepper to taste
- 1/2– 3/4 cup reserved pasta water
Instructions
- Whisk the eggs and yolks in small bowl and set aside
- Boil water in large stock pot adding salt
- Cook spaghetti according to package till al dente or desired texture
- Reserve 1/2 cup of the pasta water
- In large pan cook bacon until crispy, set aside to cool before chopping
- Remove bacon dripping and cook the panchetta until crispy
- Turn the heat off the pan and immediately add pasta to pan with pancetta and bacon
- SPECIAL NOTE: Temper the egg mixture. Whisk a little pasta water to the eggs before adding into pan this helps so they do not scramble!
- Add eggs, mixing quickly (the hot pan should be enough to slightly cook the eggs while keeping them creamy)
- Add 3/4-1 cup of cheese to the hot pan and mix
- Add additional pasta water to desired consistency
- Add generous amounts of salt and ground black pepper to taste
- Serve immediately and top with extra grated parmesan ramano cheese
- Prep Time: 5 mins
- Cook Time: 20 mins
- Category: Main Dish