Ingredients
16 oz spaghetti
3 TBL EVO
6 TBL butter
8 oz pancetta cut in cubes
5 eggs
3/4 cup Parmesan or Pecorino
Preparation
Melt butter & oil in pan Add pancetta and saute until light red , soft but not crisp while pancetta cooks, beat grated cheese, eggs, salt & pepper. When pasta cooked, draines, add to egg mixture. Toss quickly and add pan liquid if neede.
