Ingredients

8 ounces Cubed Pancetta, or 1 lb. bacon, cut into 1/2" pieces (or smaller) (I like Coleman’s Natural)

1/2 cup Bacon fat (i.e. all of the bacon fat from cooking)

1 piece Onion, chopped fine

1 clove Garlic, minced

3/4 cup Chicken broth

1/2 cup White wine

1 1/2 teaspoons White pepper

1 pound Thin spaghetti

3 pieces Eggs, lightly beaten

1 1/2 cups Parmesan, grated fine

Preparation

  1. Cook the pancetta or bacon in a large skillet. With a slotted spoon, set aside the pancetta/bacon on paper towels, and leave the fat in the pan.

  2. Meanwhile, cook the spaghetti until it is al dente.

  3. Add the onion to the pancetta/bacon pan until translucent, around 5 minutes.

  4. Add garlic, and cook for 1 minute.

  5. Add the pancetta/bacon, broth, wine, salt, and pepper, and cook for 7 minutes, until reduced.

  6. Add the finished pasta to the skillet, and toss thoroughly, cooking for around 3 more minutes.

  7. Mix the eggs and parmesan in a medium bowl.

  8. Put the pasta/sauce mixture in a large serving bowl, and add the egg & cheese mix, tossing until well coated.