Serves 2

Ingredients:

• 150g green pea tagliatelle (or The Nuffin man pasta of your choice)
• 75g pancetta diced
• 2 large eggs
• 25g Parmesan cheese and 25g Pecorino Romano (can just use one)
• 1 cloves garlic, minced or finely chopped
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish, optional)

Instructions:

1. Cook the Pasta:
   • Bring a large pot of salted water to a boil. Add the tagliatelle and cook for 4 minutes. Reserve about 1 cup of the pasta cooking water, then drain the pasta.
2. Prepare the Sauce:
   • In a bowl, whisk together the eggs, grated cheese, a pinch of salt, and plenty of black pepper. Set aside.
3. Cook the Pancetta:
   • In a large pan over medium heat, cook the diced pancetta until crispy, about 5-7 minutes. If using, add the minced garlic in the last minute of cooking.
4. Combine:
   • Add the drained pasta to the skillet with the pancetta. Toss to combine, allowing the heat to coat the pasta.
5. Add the Sauce:
   • Remove the pan from heat. Quickly pour the egg and cheese mixture over the pasta, tossing continuously. The residual heat will cook the eggs gently, creating a creamy sauce. If it seems too thick, add reserved pasta water a little at a time until you reach your desired consistency.
6. Serve:
   • Divide the pasta among plates. Garnish with additional cheese, black pepper, and parsley if desired.