A delightful twist on the classic Italian pasta dish, combining creamy eggs, crispy pancetta, and fresh herbs for a comforting meal.
Heat the olive oil in a large skillet over medium heat and cook the diced pancetta until crispy. Remove from heat and set aside.
Ensure the pancetta is crispy but not burnt for the best flavor.
Cook the spaghetti in a pot of boiling salted water until al dente. Drain and set aside.
Reserve a cup of pasta water to adjust the sauce consistency later if needed.
In a mixing bowl, whisk together the eggs, half of the Parmesan cheese, and a pinch of salt.
Whisk the mixture until smooth for a creamy texture.
Return the skillet with pancetta to medium heat, add the cooked spaghetti, and toss to combine.
Ensure the spaghetti is evenly coated with the pancetta and its rendered fat for maximum flavor.
Pour the egg mixture over the spaghetti and stir continuously until the eggs are just set and creamy.
Remove from heat as soon as the eggs are creamy to avoid overcooking.
Add the halved cherry tomatoes and chopped parsley, tossing gently to combine.
The fresh tomatoes and parsley add a burst of flavor and color to the dish.
Serve immediately, garnished with the remaining Parmesan cheese.
Serve with extra Parmesan cheese on the side for those who want more.
