6 slices of pancetta or bacon
Extra virgin olive oil
1 lb of spaghetti or your favorite pasta
3 cloves of garlic, sliced thin
6 eggs (4 yolks, 2 whole eggs)
Pecorino cheese - about 2-3 cups
1 cup of arugula (optional)
Cracked black pepper
Salt, to taste
Serving size- 4
Approx time to make- 15 minutes
- Take out a large pot of water, bring to a rapid boil. Season with a generous amount of salt. Then, fry your pancetta or bacon in a pan, and remove once crisp. Leave about 1/4 of the pork fat in the pan, and add in 1 tablespoon of olive oil. Then, add in the sliced garlic and cook for 1 minute. Add the pasta to the boiling water when you add the garlic to the pan, and cook until al dente.
- Meanwhile, whisk your eggs in a large bowl and add 2 cups of pecorino cheese, and 1 teaspoon of pepper. Set aside.
- Once the pasta is ready, add 1 cup of reserved pasta water to the pan with the garlic and bring up a high heat. Then, add the pasta directly to the pan with the garlic. Coat the pasta and then, while still very hot, add the pasta to the bowl with the eggs and cheese. I added some arugula at this point to the bowl, but totally optional. Mix until everything is incorporated and the eggs have cooked, but not scrambled. Sprinkle more cheese, black pepper and pasta water here if necessary.
- Garnish with more pecorino, pepper, and enjoy!