Serves 4
This pasta has to be served as soon as it is ready, so you get the creaminess of the eggs, cream and cheese.
Make sure you have pancetta in the freezer, pasta in the pantry and eggs and milk in the fridge if you want to make this if someone (like the kids) drop by and want last minute dinner. Milk is easily substituted for cream.
Ingredients
2 tablespoons oil
3 tablespoons parmesan cheese grated (extra for sprinkling)
3 large eggs
½ cup milk or cream
1 cup cubed pancetta (or bacon)
4 cups cooked pasta (long or short whichever you prefer)
Hot pepper flakes to taste if desired (pinch or two)
Parsley if desired
Pasta water to make creamy
Directions
Cook pasta until al dente
In a large frying pan add oil and pancetta cook until the pancetta is cooked (but not too crispy). Set aside
In a small bowl beat the eggs and milk, then fold in the 3 tablespoons of parmesan and mix well.
When pasta is cooked turn the heat back on the pancetta. Scoop pasta into the frying pan. Don’t worry if there is water.
Add the egg mixture to the pasta and toss together until well blended and egg is cooked. If too thick add some pasta water to make creamier. Add hot pepper flakes if desired. Turn off the heat and serve immediately topped with parmesan cheese and parsley if desired.
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