A Pound Of Dry Linguine

Two Tablespoons Of Olive Oil

1/2 Cup Of Pancetta Diced Into About 1/2 Inch Cubes

3 Cloves Of Minced Garlic

Two Large Eggs

A Cup Of Grated Pecorino Romano Cheese

1/4 Teaspoon Of Fresh Ground Black Pepper

Two Tablespoons Of Chopped Fresh Italian Parsley

1/4 Teaspoon Of Sea Salt

Hint: Prepare the sauce while the linguine is cooking so that the pasta is hot when the sauce is finished. The heat of the pasta cooks the raw eggs in the sauce.

Cook the linguine according to the package instructions in a pot of salted boiling water. Drain the pasta well in a colander. Reserve about 1/2 cup of the pasta cooking water before draining.

Add the olive oil and the pancetta cubes into a deep skillet. Cook on medium low heat until the pancetta becomes crispy and the fat is rendered into the olive oil. Turn off the heat and add the garlic.

Add the eggs, the Romano cheese, the sea salt, and the black pepper to a mixing bowl. Whisk these ingredients together until the mixture is smooth and well blended.

Add the hot and drained linguine to the pan with the pancetta, olive oil, and the garlic. Toss well so that the strands of the linguine get coated with the olive oil and the pancetta drippings.  Remove the pan from the stovetop and add the egg/cheese mixture to the pasta. Whisk quickly until the eggs thicken. Add the reserved pasta water and whisk again.  Add the parsley and stir it through the linguine. Taste and add more sea salt, black pepper, and/or grated cheese, if desired. Serve immediately.