The eggs in this dish are not fully cooked; it should not be prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.
Recipe information
Yield
serves 4 to 6
Ingredients
Preparation
Step 1
Bring a large pot of water to a boil; add salt. Add the pasta; cook until al dente. Drain. While the pasta cooks, cook the pancetta in a large skillet over medium-high heat, stirring occasionally, until golden brown, 6 to 7 minutes. Using a slotted spoon, transfer the pancetta to a bowl.
Step 2
Reduce heat to medium-low. Add the oil to skillet; heat until hot but not smoking. Add the garlic; cook until golden, about 3 minutes. Lightly beat the eggs in a large serving bowl; set aside. Add the pasta to skillet; toss. Transfer to the eggs. Add the cheese and pancetta; toss. Season with pepper.
