| 6 - 8 oz pancetta or slab bacon, cut into small cubes or tubes | 1 lb. pasta |
| 1 heaping Tbl chopped garlic | 4 eggs, well beaten |
| 1/3 cup light cream | 1/2 cup freshly grated pecarino romano |
Boil water, and cook the pasta. While that is happening --
Fry the pancetta / bacon in just a dash of oil until reasonably crisp. If possible, crisp on the outside without totally killing the inside, by cooking in a single layer and not turning too often. Remove from fat, and drain off most of the fat. Fry garlic briefly in about a Tbl of the fat, and set aside. Mix the eggs and cream well. Add bacon and garlic.
When pasta is done, drain it and immediately return to the pot. Add the egg mixture. Season with black pepper to taste. Cook over medium-low heat until the egg is entirely set.
Serve with more cheese if desired.