1 tablespoon extra-virgin olive oil
1/4 pound pancetta, chopped
1/8 to 1/4 teaspoon red pepper flakes
2 large eggs, see cook's notes
1/4 cup freshly grated Parmesan cheese
1 1/2 teaspoons kosher salt, plus more to taste
1 pound spaghetti
2 tablespoons chopped fresh flat-leaf parsley
1. Bring a large pot of water to a boil over high heat.
2. Heat olive oil in a large skillet over medium-low heat. Add pancetta and cook, stirring occasionally, until it is cooked but not crisp, about 10 minutes. Stir in chile flakes, remove skillet from heat, and set aside.
3. In a large serving bowl, mix eggs, cheese, and 1 1/2 teaspoons salt; set aside. Generously salt boiling water, add spaghetti and cook, stirring occasionally, until al dente, about 12 minutes. Drain pasta, reserving 1/4 cup of cooking water, and quickly stir noodles and water into egg mixture. Add pancetta, pan drippings, and parsley to pasta; toss to combine. Serve immediately.
*To reduce the risk of food-borne illness, use only fresh, properly refrigerated, Grade A or AA eggs
Thanks for checking out the new Food Network recipe page! Please provide feedback on what you like or dislike.Take a Survey
Not digging it? 😥 Go back to the old look.
Get inspired with our best summer appetizers like crab dip, salsa, nachos and more from Food Network.
Round out your perfect picnic or cookout with summer side dish recipes for pasta salad, potato salad, coleslaw and more from your favorite chefs at Food Network.
Serve up a tasty treat this summer with our favorite summer desserts, including tarts, shortcake and ice cream, from your favorite chefs at Food Network.