Ingredients
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
Directions
- 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.
Cook’s Note
*To reduce the risk of food-borne illness, use only fresh, properly refrigerated, Grade A or AA eggs