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Total Time : 25 minutes
Prep Time : 15 minutes
Cook Time : 10 minutes
Makes 4 to 6 servings
1 pound dry spaghetti
2 tablespoons extra-virgin olive oil
4 ounces pancetta or slab bacon, cubed or sliced into small strips
4 garlic cloves, finely chopped
2 large eggs
1 cup freshly grated Parmigiano-Reggiano, plus more for serving
Freshly ground black pepper
1 handful fresh flat-leaf parsley, chopped
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1st Keep
 nomoregrays
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