• 1 pound of pancetta, diced into one inch cubes
  • 6 eggs
  • ½ cup heavy cream
  • 1 ½ cups fresh grated Parmesan
  • 1 pound penne
  • 4 tablespoons chopped fresh parsley leaves
  • Salt and pepper

In a heated sauté pan, sauté pancetta until crispy about 5 minutes). Remove from pan and season with salt and pepper

Allowing the ingredients to get to room temperature, beat the eggs and cream. Season with salt and pepper and add cheese

In a large pot, boil salted water. Add penne and cook al dente, about 8 to 10 minutes.

Drain in colander, do not rinse, return back to the pot, add pancetta and mix well.

Add cream mixture and coat the dish. This need to be done quickly so the crème doesn’t curdle.

Add parsley and extra parmesan