I really didn't want to mess with a classic, so I followed the classic recipe, adapted from Emeril Lagasse:
- 1/2 pound imported pancetta, chopped
- 1 tablespoon chopped garlic
- Freshly ground black pepper
- 1 pound fresh linguini, cooked al dente
- 4 large eggs, beaten
- Salt
- 1 cup freshly grated Parmigiano-Reggiano
- 1 tablespoon finely chopped fresh parsley leaves
Directions
In a large saute pan, over medium heat, cook the pancetta until crispy, about 6 minutes. Remove the pancetta and drain on paper towels. Pour off all of the oil except for 3 tablespoons. Add the garlic. Season with black pepper. Saute for 30 seconds. Add the crispy pancetta. Add a tiny bit of pasta water to deglaze the pan. Add the hot pasta. Saute for 1 minute. Season the eggs with salt. (If your eggs are COLD, and you are adding them to a hot pan, DO THIS: Add a couple spoonfuls pasta water to temper the eggs to a warmer temperature.) Remove the pan from the heat and add the eggs, whisking quickly until the eggs thicken, but do not scramble. Add the cheese and re-season with salt and pepper. Mound into serving bowls and garnish with parsley.
