- 2 tablespoons extra virgin olive oil
- 2 large cloves garlic, bruised
- 1/3 pound diced pancetta, ham, or lean bacon
- 5 eggs
- ¾ cup freshly grated parmigiano
- Salt to taste
- Plenty of freshly ground black pepper
- 1½ tablespoons salt, for cooking pasta
- 1 pound spaghetti
- In a large skillet over medium-low heat, combine oil and garlic, and cook until garlic is golden; do not allow it to brown, or it will impart a bitter flavor to the sauce. Add pancetta, ham, or bacon to skillet and sauté until golden. If excessively fatty, drain off all but 2 tablespoons of the pan drippings and set aside.
- Meanwhile, in a medium bowl, beat eggs, cheese, and salt and pepper to taste, and set aside. Bring 4 to 5 quarts of water to a rapid boil. Add the 1½ tablespoons salt and pasta and stir immediately, continuing to stir frequently to prevent pasta ribbons from sticking together. When spaghetti is al dente, drain it, taking care not to overdrain; it should still be dripping when transferred to a serving bowl, or pasta will be too dry.
- Immediately add reserved egg mixture—pasta must be at its hottest in order for eggs to “cook.” Add ham or bacon and the 2 tablespoons drippings; toss together. Serve immediately—this dish must be eaten piping hot.