Servings: 2

½ box pasta ½ box pasta
4 eggs 4 eggs
8 oz guanciale/pancetta/bacon 8 oz guanciale/pancetta/bacon
1 cup freshly grated parmigiano reggiano 1 cup freshly grated parmigiano reggiano
2 Tbsp evoo 2 Tbsp evoo
S&P S&P

Heat oil -med
Render pork, keep warm on low
Mix parm/egg/pepper big bowl
Salt water, cook pasta
Drain, add to pork/fat, stir to coat
Dump into egg mix, toss like hell for a min
Add pasta water as needed