Makes 4 very healthy servings
1 pound dry spaghetti (or use shredded zucchini or spaghetti squash for a low-carb version)
2 tablespoons extra-virgin olive oil
¼ lb pancetta, pork belly or bacon, cubed
6 cloves of garlic, minced
1 onion, finely chopped
4 large eggs, whisked
1 cup freshly grated Parmigiano-Reggiano
Freshly ground black pepper
1/2 cup parsley, finely minced
Cook the pasta along side with the sauce to ensure it is hot and that the raw eggs will be cooked from the heat.
Bring a large pot filled with 6 quarts of salted water to a boil, add the pasta and cook until al dente (8 to 10 minutes.) Drain the pasta and set aside 1 cup of the salty water.
In another pan (sautee pan would be preferable), heat the olive oil over medium heat. Add the pancetta, pork belly or bacon and sautee until it is crispy and all the fat has rendered out, this will take about 3 minutes.
Remove the meat and let drain but leave the fat in the pan. Add the onions to the pan and cook for a minute then add the garlic and cook for another minute.
Turn the heat down to medium.
Add the just cooked, hot pasta to the pan with ¼ cup of the salty water. Add the eggs and the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon fat. Add the whisked eggs and stir well to keep from getting clumps of egg.
Remove from the heat and mix in the cheese and freshly ground pepper and serve immediately with the parsley as garnish.