INSTRUCTIONS
1
Bring a large pot of salted water to a boil. When it is boiling, add the pasta and cook 9-10 minutes.
2
Meanwhile, combine the olive oil and pancetta in a sauté pan over medium heat and cook for 2 minutes, until fat begins to render.
3
Add whole cloves of garlic and cook another 5 minutes, until edges of the pancetta just begin to crisp.
4
Meanwhile, break the eggs into the bowl you will serve the pasta in, and beat with a fork. Add some black pepper to eggs.
5
Discard garlic from the pancetta pan. When pasta is cooked to al dente, drain and immediately pour it into the bowl with the beaten eggs. Mix thoroughly.
6
Add pancetta with its fat, toss again. Add Parmigiano-Reggiano and serve.
