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