Makes 4 servings. Difficulty
1/2 cup diced pancetta bacon 1 Tablespoon unsalted butter 4 eggs 1/4 cup cream 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 pound gf spaghetti 1/3 cup parmesan cheese
Cook pasta according to package directions. Drain and keep warm.
Meanwhile, fry pancetta in butter over medium heat. Remove with a slotted spoon and drain on paper towels.
In a large bowl beat eggs with cream, salt and freshly ground black pepper.
Place pasta in a large bowl and toss with egg mixture. Sprinkle with pancetta and parmesan; serve immediately.
Try using Bi-Aglut or Dr. Schar’s spaghetti. It tastes just like the real thing!
This dish works best if you can time it so that everything is ready to mix together when the pasta is done.
If you are sensitive to eating raw eggs, you may choose not to make this dish. The eggs do cook partially when they come in contact with the hot pasta, however, they may not be cooked to the degree of doneness some people prefer.