- 1/2 lbs pasta
- 5 strips bacon chopped
- 50 g pancetta
- 1-2 small garlic cloves whole
- 1 cup fresh parmasean reggiano
- Salt and pepper
- 2 whole eggs and two egg yolks
Cook bacon and pancetta until crisp but not too much add garlic but dont burn it!! You want it soft!
Boil pasta in heavily salted water one minute less than what the packaging says.
When pasta is cooked put your pasts directly in the bacon mixture. Use tongs to put the pasta in the pan. Save your pasta water.
Take pan off heat and quickly add egg mixture and some pasta water and mix together. Make sure there isnt direct heat otherwise the eggs will curdle!
While your pasta is cooking whisk eggs and yolk with parmasean with pepper
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