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1
Cut the pancetta (or bacon) into thick sticks and chop the parsley.
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2
Usually you'd use cured jowl (guanciale).
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3
Beat a whole egg and an egg yolk thoroughly in a bowl.
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4
Grate Parmesan cheese (block is preferable than pre-grated).
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5
Prepare the egg mixture as shown in the photo.
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6
Whisk the half amount of grated cheese and the eggs together.
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7
It's ready with the preparation.
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8
Bring a large pot of salted water to a boil and cook pasta (salt not listed).
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9
Heat a little olive oil and saute the pancetta (or bacon) from Step 1 thoroughly.
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10
Add black pepper and 1 ladle of pasta cooking water and simmer for a while.
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11
Throw the minced parsley into the pan and simmer again.
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12
Adjust the seasoning with salt if needed.
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13
When the pasta is cooked, drain and toss into the pan from Step 7.
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14
Combine well and add extra pasta cooking water if it becomes dry.
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15
When the pasta is coated well with the sauce, pour in the egg mixture from Step 3 and turn the heat to very low.
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16
Add the rest of the cheese and mix all together thoroughly.
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17
Stir briskly to prevent the eggs from scrambling.
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18
Serve immediately garnished with roughly ground black pepper.
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19
The amounts of the ingredients are just suggestions.
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20
You can adjust the consistency with eggs and cheese.
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21
Parsley is optional as it's just for garnish and doesn't affect the taste.
