Ingredients
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good first cold press extra virgin olive oil, 1/2 inch in large saute pan (Don't skimp on oil quality!)
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2 garlic cloves, minced, to taste
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1 chopped onion, to taste
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8 -12 slices pancetta, thick slices (Italian bacon)
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4 eggs
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2 (16 ounce) packages spaghetti (use your good judgement on quanity, we eat alot!..you may not!)
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2 cups fresh grated parmesan cheese (Again, don't skimp on quality!) or 2 cups parmigiano-reggiano cheese (Again, don't skimp on quality!)
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crushed red pepper flakes
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salt & fresh ground pepper
Instructions
- Put 1/2 inch of olive oil in sauté pan.
- Add 2 cloves (or more) chopped garlic, onion and bacon cut into small squares.
- Let simmer 30 minutes, don't let mixture boil!
- During last 10 minutes of simmering add crushed red pepper flakes if using (I used 1 teaspoon).
- In bowl, beat 4 eggs with lots of salt and fresh ground pepper.
- Cook spaghetti until al dente.
- Drain and immediately add egg mixture to pasta. (The pasta needs to be real hot in order for the eggs to cook).
- Stir until eggs are cooked.
- Mix into sauté pan and finish with the grated cheese.
- ENJOY!