Cut the pancetta (or bacon) into thick sticks and chop the parsley. Usually you'd use cured jowl (guanciale).
Beat a whole egg and an egg yolk thoroughly in a bowl. Grate Parmesan cheese (block is preferable than pre-grated).
Prepare the egg mixture as shown in the photo. Whisk the half amount of grated cheese and the eggs together. It's ready with the preparation.
Bring a large pot of salted water to a boil and cook pasta (salt not listed).
Heat a little olive oil and saute the pancetta (or bacon) from Step 1 thoroughly.
Add black pepper and 1 ladle of pasta cooking water and simmer for a while.
Throw the minced parsley into the pan and simmer again. Adjust the seasoning with salt if needed.
When the pasta is cooked, drain and toss into the pan from Step 7. Combine well and add extra pasta cooking water if it becomes dry.
When the pasta is coated well with the sauce, pour in the egg mixture from Step 3 and turn the heat to very low. Add the rest of the cheese and mix all together thoroughly.
Stir briskly to prevent the eggs from scrambling. Serve immediately garnished with roughly ground black pepper.
The amounts of the ingredients are just suggestions. You can adjust the consistency with eggs and cheese. Parsley is optional as it's just for garnish and doesn't affect the taste.
Story Behind this Recipe
You can cook this restaurant dish by following the instruction thoroughly. For this reason, the recipe shows precise instructions, but the process itself is fairly simple. The sauce should not be too watery when serving, if you want to have rich texture. Check the taste of the sauce several times as the salted pasta water will affect the taste.
Finish seasoning a bit lightly with salt by Step 7 or 8, remembering to take the salt in the cheese into account. At Step 9, make sure you combine the pasta briskly with the sauce over very low heat. You can add extra pasta cooking water when the sauce gets too thick.