With only 4 ingredients, this creamy bacon and egg pasta dish couldn't be any easier.
6 oz spaghetti
2 large eggs
1/4 lb pancetta, cut thick (or bacon)
1/3 cup grated parmigiano cheese
Bring a large pot of water to a boil. In the meantime, cut the pancetta into large dice. Add the pancetta to a saute pan and cook until golden brown. While the pancetta is cooking add the spaghetti to the boiling water and cook until al dente (firm to the bite), about 5-6 minutes.
Beat the eggs until frothy and add the parmigiano cheese. When the spaghetti is done add it to the pancetta and mix well. Add a little bit of the pasta water to the eggs (about a 1/4 cup) slowly to prevent the eggs from scrambling. Now pour the eggs a little at a time into the spaghetti, mixing continuously. Add more pasta water as needed.