with the fancy truffles…
1 lb. rigatoni (spaghetti or any pasta will do)
1 tablespoon olive oil
4 oz. diced pancetta (I buy at Trader Joes and always have in my freezer)
2 eggs, beaten
1/2 cup grated Parmesan cheese
kosher salt (for pasta water)
black pepper, to taste
Fill a pot with water and add a bit of kosher salt. Heat.
In a large saucepan add olive oil and pancetta over medium low heat and cook the pancetta, stirring frequently until crispy, about 10 minutes. Remove pan from heat when done.
In the meantime, beat egg and add parmesan cheese to egg, mix well.
When pasta is done, reserve about 1 cup of past water.
Drain pasta and add to pan with pancetta. Coat the pasta and quickly add the egg/cheese mixture to pasta and stir continuously, adding small amounts of pasta water so that sauce coats all of the pasta. If you like a thinner sauce add a bit more water. Mix well and serve.
Season with black pepper and add more cheese if desired. (Oh and top with truffles if you are fancy, haha)