Ready in 30 minutes
This is adapted from The Pasta Bible, page 156. Works well with spaghetti or fettucine.
Cut the pancetta or bacon in strips. Lightly bruise the unpeeled garlic clove.
Fry the pancetta and garlic until the pancetta begins to become crisp.
Cook the pasta in boiling salted water until al dente.
Break the eggs into a bowl. Add the cheese and wisk throroughly. Season to taste with salt and pepper.
Add drained spaghetti to the pan and mix with pancetta. Remove pan from the heat, add the egg and cheese mixture, and stir. May need to add briefly to heat if egg doesn’t cook.