Prep time
Cook time
Total time
Says Tyler in Eat This Book: "The trick here is to get the sauce ready while the pasta is cooking so that you can take the hot pasta directly from the colander to the bowl with the pancetta and then throw the raw eggs on top; it's only the heat of the pasta that cooks the eggs."
Cuisine: Italian
Serves: 4 servings
  • 1 pound fresh pasta
  • Extra-virgin olive oil
  • 4 ounces pancetta or slab bacon, cubed or sliced into small strips (I doubled that)
  • 4 garlic cloves, finely chopped
  • 4 large eggs
  • 1 Cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
  • kosher salt and freshly ground black pepper
  • 1 handful of fresh flat-leaf parsley, chopped (I skipped this but it would have been great)
  1. Bring a big pot of lightly salted water to a boil for the pasta.
  2. Heat a 2-count of olive oil in a deep skillet over medium heat. Add the pancetta and saute for about 3 minutes, until crispy;you're looking to extract the pork fat. Toss the garlic into the fat and saute for just under a minute to soften.
  3. Scrape everything into a big pasta bowl. Beat the eggs and Parmigiano in a mixing bowl, stirring well to break up any lumps.
  4. Now drop the pasta into the boiling water and cook until al dente--tender yet firm--2 to 3 minutes. Drain the pasta well, reserving ½ cup of the starchy cooking water.
  5. Add the hot, drained pasta to the bowl with the pancetta and toss for 2 minutes to coat the strands in the pork fat. Pour the egg-cheese mixture onto the hot pasta, tossing quickly with a fork until the eggs thicken (this is done off the heat to prevent scrambling).
  6. Thin out the sauce with a bit of the reserved pasta water, if you need to.
  7. Season with lots of freshly ground black pepper and taste for salt. Garnish with the chopped parsley. Pass more cheese around the table.
Recipe by Portland Sampler at https://portlandsampler.com/pastaworks-and-a-tale-of-two-pastas/