Ingredients
- 1 lb Anna Spaghetti
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 4 oz Bacon or Pancetta, cubed or sliced into small strips
- 4 tsp Bellino Minced Garlic
- 1/2 small White Onion, chopped
- 2 Eggs, beaten
- 1 cup Parmesan Cheese, grated
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- 1/4 cup Fresh Parsley, chopped
Directions
In a small mixing bowl, whisk eggs with 1/2 cup of parmesan cheese, set aside.
Cook pasta until Al Dente, drain and reserve 1/2 cup of pasta water. While pasta is cooking, heat 1 tablespoon oil in a large skillet over medium heat. Add onion and sauté until onions start to turn translucent, add garlic and pancetta or bacon then sauté for 3 additional minutes until it starts to crisp. Turn off the heat to the skillet, immediately add drained pasta and toss quickly. While tossing the pasta slowly add the egg mixture. It's very important to toss the pasta with the egg mixture before the skillet completely cools. Toss and fold the pasta quickly to avoid the eggs scrambling. Add remaining cheese and continue to toss, add more pasta water for a thinner sauce. Taste pasta and add salt and pepper as needed. Garnish with parsley and serve immediately. Serves 4-6.
