1 pound pancetta, diced into 1-inch cubes
Sea salt and freshly ground black pepper
6 eggs, at room temperature
1/2 cup heavy cream, at room temperature
1 1/4 cup freshly grated Parmesan
1 pound dried penne
4 tablespoons chopped fresh parsley leaves
Heat a large saute pan, until hot. Add pancetta and saute until golden
brown and crispy, about 5 minutes. Season with black pepper and remove
pan from heat.
In a medium bowl, beat the eggs and cream. Season with salt and
pepper. Stir in Parmesan, reserving 2 tablespoons for garnish.
In a large pot, boil 6 quarts of salted boiling water. Add pasta and
cook until al dente, about 8 to 10 minutes. Drain pasta in a colander.
Do not rinse with water; you want to retain the pasta's natural
starches so that the sauce will stick. While the pasta is still hot,
return it back to the pot. Add the browned pancetta and mix well. Add
the cream mixture and coat the pasta completely. It's important to
work quickly while the pasta is still warm so that the cream mixture
will cook, but not curdle. Add remaining Parmesan and chopped parsley.
From: food network