- 1/2 box of spaghetti
- Hunk of pancetta (or slab bacon, or proscutio)
- Extra virgin olive oil
- 2 eggs
- Salt and freshly ground black pepper
1> Put the pasta into lightly salted boiling water.
2> Put a handful of pancetta, cut into quarter-inch matchsticks, into a frying pan over medium-high heat. Add a tablespoon of olive oil.
3> While the pancetta and the spaghetti are cooking, break the eggs into a mixing bowl. Pick a good bowl, since you'll be using it both to prepare and serve the spaghetti. Add half a handful of freshly grated Parmigiano-Reggiano and a pinch or two of black pepper. Beat the mixture together, only enough to combine everything evenly.
4> Since the pancetta will take only about five to ten minutes until it's nicely browned, turn down the heat to low until you're ready to assemble the dish. When the spaghetti is done, strain it and add it to the egg mixture in the bowl. Add a small handful of cheese and toss the mixture well with a couple of forks until the spaghetti is coated. A lot of people put the pasta in the pan with the pancetta, but that can ruin the flavor.
5> Immediately turn the heat back up on the pancetta for 30 seconds, until it's sizzling, then pour off half of the fat. Dump the pancetta and the remaining fat onto the pasta and sprinkle with more cheese and some pepper. Let it sit for about 30 seconds before mixing - if the pancetta's too hot, the sauce won't blend as well.
6> Serve yourself in a clean bowl and give the bowl the pasta was mixed in to your guest - this is the originale, which has the good stuff at the bottom and is considered good luck.
Considering I ate alone and there's two ways I could have screwed it up (what with the eggs being raw and the potential of undercooking the meat), if you happen to read this in the next few days and you haven't heard from me, you'll know why.