Coal Miners'-Style Spaghetti
- ½ lb. Spaghetti
- 4 oz. pancetta, diced
- ¾ cup grated Parmigiano-Reggiano cheese
- 3 large eggs, at room temperature and lightly beaten
- Coarsely ground black pepper
- 1 Tbs. Filippo Berio® Extra Virgin Olive Oil
Heat the olive oil in a large sauté pan and stir in the pancetta. Cook until crispy. Set aside and keep warm in pan. Cook the spaghetti until it is al dente, in 4 quarts of rapidly boiling, salted water. Al dente means still firm, but no uncooked flour is visible when a strand of spaghetti is br...