Ingredients:
1 lb dried linguine
1 Tbs olive oil
8 oz rindless pancetta, chopped
4 eggs
5 Tbs light cream
4 Tbs freshly grated Parmesan cheese
salt and pepper
Method:
Bring a large, heavy-bottom pan of lightly salted water to a boil. Add the pasta, return to a boil and cook for 8-19 minutes. Meanwhile, heat the olive oil in a heavy-bottom skillet. Add the chopped pancetta and cook over medium heat, stirring frequently, for 8-10 minutes.
Beat the eggs with the cream in a small bowl and season to taste with salt and pepper. Drain the pasta, reserving 1 cup of the pasta water, and return pasta to the pan. Tip the contents of the sikillet, then add the egg mixture and half of the Parmesan cheese. Stir well. If sauce is too thick, add some pasta water to desired consistency. Serve immediately, sprinkled with the remaining Parmesan cheese.
Serves about 4 people.
(squisito)
