- 4 oz Pancetta, diced
- 3 Eggs
- 2 Cloves Garlic, minced
- 3/4 lb Angel Hair Pasta
- 1/2 Cup Grated Parmesan Cheese
- Salt + Fresh Cracked Black Pepper
- Boil water in a large pot and salt generously. Cook pasta according to package instructions.
- In a medium bowl, beat eggs and add parmesan cheese and fresh cracked pepper, set aside.
- In a Dutch oven or pan with high sides, cook the pancetta until fat is rendered and edges are crispy, 5-6 minutes. Remove cooked pancetta with tongs and set aside.
- In same pan, add one good glug of olive oil and garlic, cooking until fragrant, ~1 minute.
- When pasta is cooked, reserve 1 cup pasta water and drain. Add drained pasta to Dutch oven and toss well to coat.
- Slowly whisk ~1/2 cup of the reserved pasta water to egg mixture. Then, slowly add egg mixture to pasta and toss until coated. If sauce is too thick, add some of the remaining pasta water until sauce glistens on your pasta. Add pancetta back to pasta. Serve topped with additional parmesan cheese.