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You don’t need a lot of ingredients to make this sauce. It’s a simple recipe: eggs, cheese, pancetta, onion and olive oil. But the ingredients have to be authentic and the proportions need to be balanced. Make sure you don’t forget to reserve some of the pasta cooking water, and splurge on a real chunk of Parmigiano-Reggiano.
It’s the kind of recipe I love making in front of my guests; tossing the pasta until it’s coated perfectly; the sound of the freshly cracked pepper. And every time I sit down at the table with my Italian friends, I know I’ve nailed it.
