This is my mother’s recipe.
6 oz of pancetta, sliced thick, then diced
4 tbsp olive oil
1 onion, minced
1 small ladleful water
3 heaping tablespoons Parmigiano
for 1 lb of pasta (fischiotti, spaghetti)
Place onion in olive oil and the little water; cook till water has evaporated, and onion is soft. Add pancetta and sauté over low flame till cooked. Set aside.
Place 3 eggs in serving bowl and beat them with a fork with the grated parmigiano.
When pasta is cooked, keep it ready, then add pancetta-onion mix to eggs in bowl and mix well and quickly. Add pasta and toss everything well. Place pasta bowl on top of pasta pot and cover, to let it absorb liquid, for a couple of minutes.
Serve with lots of parmigiano.
Note: the eggs are indeed raw (though they’re considered ‘cooked’ by the hot pasta), so don’t make this recipe if you’re not comfortable with this.