pasteurized eggs, at room temperature
whipping cream, at room temperature
grated Pecorino Romano cheese, divided
freshly ground black pepper
chopped flat-leaf parsley
A classic dish of Rome.
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.