Spaghetti with Egg and Pancetta Sauce Italian Style

Ingredients

• 400 g spaghetti
• Salt
• 150 g pancetta (sliced)
• 2 Garlic cloves
• 2 tbsp olive oil
• 8 tbsp heavy cream (at least 30% fat)
• 4 eggs
• 60 g freshly grated Parmesan
• pepper (ground)

Instructions

1. 1.

   Cook the pasta in boiling salted water until al dente.

2. 2.

   Dice the pancetta into small cubes. Peel and finely chop the garlic, then sauté with the pancetta in a hot pan with oil for about 2 minutes.

3. 3.

   Whisk together the cream, eggs, and Parmesan.

4. 4.

   Drain the pasta, let it dry slightly, add it to the pan, pour over the egg‑cream mixture, season with salt and pepper, toss briefly, and serve on deep plates.