In Rome, this classic dish is never made with cream. Well, it's not made with lemon or parsley, either, but some deviations are worth your while. Not a meat-eater? Omit the pancetta and let those bright parsley and lemon flavors carry the dish.
- 1/4 to 1/2 cup olive oil
- 1 clove garlic, minced
- 1/2 onion, chopped finely
- 4 to 6 thick slices pancetta (Italian bacon)
- 2 eggs
- 1 package spaghetti
- 1 cup grated Parmesan cheese
- 1 bunch parsley, chopped
- Salt and freshly ground black pepper, to taste
- Combine the olive oil, garlic, onion and the pancetta cut into small squares. Let simmer over low heat for about 30 minutes, until the onions are soft and transparent.
- In a bowl, beat the eggs with a pinch of salt and fresh ground pepper.
- Put a pot of water on to boil. Cook spaghetti until al denté, drain and immediately add egg mixture to pasta, and mix. The pasta should be hot enough to cook the eggs. Stir spaghetti and eggs until it is well mixed. Pour in the olive oil and bacon mixture. Add Parmesan cheese.
- Serve with chopped parsley and lemon. Add salt and pepper to taste.