As promised on the Manhattan Board, here 'tis.
2 oz. Pancetta, sliced thin and cut into 1/2 inch dice (if unavailable, fresh slab bacon may be substituted)
5 eggs, beaten
¼ cup olive oil
1 cup Reggiano Parmesan cheese, grated
4 tablespoons Italian parsley , chopped
2 teaspoons freshly milled black pepper, or more to taste (I use a lot more!)
1 lb. Linguine
In a skillet, over medium heat, add olive oil and brown Pancetta until just before turning crisp, about 3 to 5 minutes. Remove from heat and let cool.
In a deep casserole add the eggs, cheese , parsley , and fresh black pepper. Beat with a whisk until foamy and well blended. If the eggs were cold, let the mixture warm to room temperature. When pancetta and oil are cool enough, add all the oil and half the pancetta to egg mixture and beat again. Reserve the rest of the pancetta for garnishing. Boil linguine al dente in unsalted water. Test the linguine and when al dente, remove from water with fork or tongs and place quickly into the egg mixture. Do this as quickly as possible so the hot pasta can set the egg mixture slightly. Toss a few times in the casserole until slightly thickened and eggs have partially set. Serve on individual plates with a few bits of the reserved pancetta on top as garnish. Serve with the pepper mill on the table.