Salt to taste
Extra virgin olive oil
¼ lb. pancetta, chopped (You can substitute regular bacon or guanciale if you can get it. Salume Beddu usually has this delightful pork treat.)
1 small onion, diced
2 eggs (as fresh as possible)
Freshly ground black pepper to taste
1 lb. pasta of your choice (Spaghetti is traditional, but we like to use penne.)
½ cup grated Pecorino Romano cheese
• Bring a large pot of salted water to a boil.
• Drizzle no more than a tablespoon of olive oil in a skillet (you should skip this step if you are using bacon), and sauté the pancetta until it’s cooked through. Remove to a bowl lined with a paper towel.
• Sauté the onion in the same skillet for about 5 minutes. Remove from heat and add the bacon back into the skillet.
• Meanwhile, in a medium bowl, whisk the eggs, add the pancetta and onions and season with black pepper.
• Cook the pasta to your liking. (I like it just past al dente for this dish; I find it a bit more comforting.)
• Drain the pasta and immediately transfer it to a serving bowl.
• Working very quickly so that you don’t end up with scrambled eggs, pour the egg mixture over the pasta and toss it all together; the heat from the pasta will cook the eggs.
• Add the cheese, toss some more and serve immediately.