• 1 lb pancetta diced into 1-inch cubes

  • Sea Salt & freshly ground black pepper

  • 6 Eggs at room temperature

  • 0.5 cup heavy Cream at room temperature

  • 1.25 cups freshly grated Parmesan

  • 1 lb dried Penne

  • 4 tablespoons chopped fresh Parsley Leaves


  • 1.

    Heat a large saute pan, until hot. Add pancetta and saute until golden brown and crispy, about 5 minutes. Season with black pepper and remove pan from heat.

  • 2.

    In a medium bowl, beat the eggs and cream. Season with salt and pepper. Stir in Parmesan, reserving 2 tablespoons for garnish.

  • 3.

    In a large pot, boil 6 quarts of salted boiling water. Add pasta and cook until al dente, about 8 to 10 minutes. Drain pasta in a colander. Do not rinse with water; you want to retain the pasta's natural starches so that the sauce will stick. While the pasta is still hot, return it back to the pot. Add the browned pancetta and mix well. Add the cream mixture and coat the pasta completely. It's important to work quickly while the pasta is still warm so that the cream mixture will cook, but not curdle. Add remaining Parmesan and chopped parsley.

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Posted by mdb76Report
Simple and delicious. If cooking for two I would halve the mixture. Works beautifully with papparadelle pasta. I would also add some garlic or aged garlic. Go light on the salt too as the pancetta is quite salty.