I don’t know about you but I am always down for a yummy pasta dinner. I love carbs – more than a lot of things and this recipe is up there as a favorite in our house. The mix of melty cheese, salty pancetta, cracked black pepper, and rich egg is so warming and cozy on chilly winter nights. So just make it, k?!

What you’ll need:

1 pound of pasta {I prefer linguine for this dish}
2 eggs
4 oz of pancetta {I buy it already cut up at TJ’s, substitute with bacon or turkey bacon!}
2 tbsp of extra virgin olive oil
4 garlic cloves, minced
1 tbsp of salt
1 tbsp of cracked black pepper {
1 tsp of oregano
1 tsp of red pepper flakes {optional}
1 cup of parmesan or romano cheese

Bring a large pot of water, seasoned with salt, to a boil and cook the pasta until al-dente – read the instructions on the box but usually 8-10 minutes. While the pasta is cooking, heat the olive oil over medium heat and brown the pancetta {it usually takes about 3-4 minutes}. Once brown, add the garlic, red pepper flakes, and oregano and cook in the pancetta fat. Make sure your pan is on medium so the garlic doesn’t burn. In a small bowl whisk together the two eggs and 1 cup of cheese and set to the side. Once the pasta is al dente, add it to the pancetta pan and coat the pasta. Reserve 1/2 cup of the pasta water {just in case}. Take the pan off of the heat completely and add the egg mixture and combine. Make sure to take it off the heat because you don’t want to cook the egg. Once everything is evenly mixed together season with salt and pepper. We like a lot of pepper on ours {so use sparingly if you don’t!} but whatever you want to do! If you feel the sauce is too thick and sticking to the noodles, add the reserved pasta water to lighten it up. I usually use about 1/4 cup of pasta water. Serve with pepper and extra cheese on top and enjoy!