Ingredients
- 1 pound spaghetti
- 6 ounces (about 3 slices) pancetta (or guanciale), diced
- 1 tablespoon extra virgin olive oil
- 6 fresh eggs, beaten
- 2 ounces Parmigiano-Reggiano, or more to taste
- Coarse sea salt to taste
- Freshly ground Tellicherry black pepper to taste
Description
Serious Eats
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