Ingredients:
- 1 lb. capellini, cooked al dente, lightly buttered
- 1 lb. pancetta, chopped, fried until crisp and drained
- 4 eggs, beaten
- a generous amount of grated parmigiano reggiano
- salt and pepper to taste
- red pepper (optional)
How to Make It:
- Combine all the ingredients in a large bowl.
- In an oval or round skillet, melt 1-tablespoon butter and when the foam subsides, add 1-tablespoon of extra virgin olive oil and the pasta mixture (which should be at room temperature). Spread it evenly and cook over medium heat for about 10 minutes, shaking the pan occasionally to keep it from sticking and moving the pan once or twice to brown the bottom evenly. When it begins to brown on bottom, turn it out into a plate, add more butter and olive oil to the pan and repeat for the other side. Slice and serve lukewarm.
