A classic dish of Rome.
- Directions In skillet over medium-high heat, heat oil; add pancetta. Cook, stirring occasionally, until crisp; drain on paper towels. In a medium bowl, whisk eggs, cream, 1/2 cup cheese and salt until well blended. Cook spaghetti according to package directions; drain but do not rinse. In bowl, toss hot spaghetti and egg mixture until eggs are cooked. Stir in black pepper, pancetta, parsley and remaining cheese. Serve immediately.
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.