Mauro Chechi, Roma
Although this dish has many variations, this is a true Roman version that is not only wonderful but simple to make.
(Yield: 4 servings)
1 pound spaghetti (or your favourite long pasta)
3 large eggs
1 teaspoon salt
4 teaspoons black pepper (or more)
2 tablespoons extra-virgin olive oil
3 garlic cloves (minced)
4 ounces pancetta
(sliced ⅛-inch thick and diced)
1. Bring large pot of salted water to boil. Add pasta and cook until al dente.
2.While pasta is cooking, whisk eggs in bowl until fluffy. Add salt and pepper and continue to whisk until well-blended.
3.Working quickly, as pasta approaches al dente, heat oil in large skillet over medium heat. Add garlic and pancetta and cook until garlic is lightly browned but not burnt.
4.Drain pasta and add to skillet. Toss, cooking for another minute.
5.Turn off heat and wait 1 minute. Add egg mixture and mix until saucy. Cover for approx. 1 minute.
Re-season to taste and serve immediately.