Ingredients
3 eggs at room temperature
1 1/2 C Romano grated
2 T olive oil
6 oz diced pancetta
1 lb dried spaghetti
Preparation
In a bowl whisk cheese and eggs together. In a skillet cook pancetta in olive oil over medium heat. Cook pasta and reserve 1 C of pasta water. Slowly whisk 1/2 cup of the water into the egg mixture. Add pasta and 1/2 cup of the water to the warm pancetta in the skillet. Remove the pan from the heat and add the egg mixture. Toss and serve.
