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1
Preheat oven to 375 degrees.
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2
Place prosciutto and country bread on a baking sheet.
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3
Bake until the prosciutto is crispy and bread is browned and dry, 7 to 10 minutes.
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4
If one is done before the other, remove from sheet and place on a paper-towel lined plate.
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5
Let cool, then pulse with 2 tablespoons parsley in food processor until finely ground.
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6
Discard any pieces of bread that did not grind down.
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7
Set aside.
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8
Put water on to boil for the pasta; don't forget to liberally salt it.
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9
In a large non-stick saute pan over medium heat, saute the pancetta/guanciale in olive oil until most of the fat is rendered and it's just a bit crisp on the outside.
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10
Add garlic and cook until golden brown, 1-2 minutes.
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11
Set the pan aside to cool - the eggs will overcook if you don't allow it to rest for 2-3 minutes.
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12
Crack eggs into a large bowl and whisk with Romano cheese.
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13
Cook the pasta to the box instructions for al dente, strain and toss into the skillet with the pancetta/guanciale.
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14
Reserve a cup of the pasta cooking water to thin your sauce later if needed.
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15
Add eggs to the pasta along with remaining parsley, and toss to coat - the heat from the pasta will cook the eggs, and cheese into beautiful, creamy sauce.
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16
If the sauce is too thick for you, add a bit of the reserved pasta cooking water.
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17
Salt and liberally pepper the pasta to taste.
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18
Place pasta in bowl used to beat eggs and toss one more time before serving - this is key for extra silky sauce!
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19
To serve, top with the proscuitto breadcrumbs and freshly grated parmesan.
