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Ingredients
- 21 oz. spaghetti
- 2/3 c. pancetta, cut in small pieces
- 1 tsp. oil
- 3 1/2 Tbsp. butter
- 6 eggs
- 3 1/2 Tbsp. Parmigiano, grated
- salt and pepper
Method
- Cook spaghetti in a lot of salted water, al dente.
- At the same time saute the pancetta with Parmigiano and a little salt. In another pan melt butter; put eggs whipped.
- Drain spaghetti and mix everything.
- Let it sit for a couple of minutes, then serve.