What you missed in class today... PASTA!!!
8 oz pancetta, diced
1 TBS butter
2 TBS heavy cream (if you're cheating ;))
1 heaping tsp freshly ground black pepper
Juice of 1-2 lemons
Pinch of salt
1 c parm
1 c pecorino
2 TBS freshly minced parsley
Bring a large pot of water to a boil.
Render the pancetta in a large skillet.
Whisk together the eggs, cream, lemon juice and pepper, with a pinch of salt.
Cook the pasta until al dente.
Once the pancetta is crispy, add the pasta to the pan reserving the pasta water. Add the butter to the pan and stir to coat the pasta with the fat.
With tongs, constantly stir and toss the pasta over medium heat, then add the egg mixture. Pull the egg mixture through with 1-2 cups of pasta water. Once slightly thickened add in cheese. Turn off, stir until the sauce has thickened. Platter, then garnish with parsley and additional cheese if desired.