8 oz thick spaghetti or bucatini
2 slices of pancetta or bacon, chopped
2 eggs, beaten lightly
1 ½ cups Old Croc Sharp Cheddar Cheese, shredded
Salt & pepper
½ cup Old Croc Sharp Cheddar Cheese, shredded
Fresh parsley, chopped
2 tbsp olive oil
2 garlic cloves, chopped finely
Boil large pot of water, cook spaghetti according to directions on package.
Meanwhile, heat olive oil in a skillet over a medium flame, then add meat and sauté until crisp, about 3 minutes. Remove from pan with slotted spoon and place on paper towel to drain. Add garlic to pan and sauté until just softened, do not brown. Remove from heat and set aside.
Whisk together eggs and 1 ½ cups of Old Croc Cheddar Cheese. Add a dash of salt and pepper.
When pasta is ready, drain and return to pot, turn off stove. Add pancetta/bacon, garlic, and oil and whisk together. Slowly stir in egg/cheddar mixture. Turn stove on low heat, stirring until the egg mixture thickens. Once the mixture looks like sauce, remove from heat immediately so as not to overcook.
Serve immediately. Top with ½ cup Old Croc Sharp Cheddar Cheese and parsley.