1 lb pasta
1 lb thick cut bacon or pancetta diced
2 tbsp olive oil
4 garlic cloves, finely chopped
2 shallots minced
4 large eggs, lightly beaten
1 1/2 cups grated pecorino romano cheese
1 cup heavy cream
1 Tbsp salt
1 tsp red pepper flakes
Handful fresh parsely , chopped
Note: It is essential that the spaghetti will be hot and ready when the sauce is finished so that the hot pasta cooks the raw eggs in the sauce!
Bring a large pot of salted water to a boil.
Add the pasta and cook for 8 to 10 minutes or until ad dente.
Drain the pasta well, reserve 1 1/2 cup of the starchy cooking water to use in the sauce if you wish.
While the pasta is cooking, heat the olive oil in a deep skillet over medium heat. Add the pancetta (bacon or ham work too!) and saute for 3 minutes. Add the garlic and shallots and saute until clear.
When done, drain a little of the grease if there’s more than 2-4 Tbsp.
In a mixing bowl whisk together the eggs. Then whisk in the cream and 1 cup of pecorino romano cheese.
When the pasta is ready, add the egg, cream, and cheese mixture to the bacon. Stir to combine. Then add the drained pasta and toss in the skillet. Pour a 1/2 cup of the pasta water in to thicken and toss some more. You can keep adding more pasta water and tossing until the sauce is thick enough.
Once everything is well coated and mixed, add salt and red pepper flakes. Ground pepper to taste. Toss to combine. Hit it with chopped parsely on top and serve with the remaining 1/2 cup of grated cheese on the side.