350 g Spaghetti
100 g Smoked Pancetta, cubed
4 T Extra Virgin Olive Oil
1 ladle Stock
splash White Wine
Pecorino Romano, Grated
Parmesan Cheese, Grated
4 T Light Cream
Black Pepper, Freshly ground
Chile Pepper Flakes
Cook spaghetti until al dente.
Pasta must be al dente because you have to finish cooking it in the sauce.
In the meantime, simmer pancetta in a wide frying pan with the olive oil, stirring, until it browns on all sides.
Add in the stock and wine with the chile pepper flakes.
Beat the eggs with a pinch of salt, the grated cheeses and light cream.
Season to taste with pepper, if you like.
Drain spaghetti very well, pour into the frying pan and stir in order to flavour pasta.
Then add the beaten eggs.
Stir thoroughly, keeping the pan lightly lifted over the flame to avoid eggs cook: they must warm up, not cook! The secret of this creamy first course lies in this step.