3/4 lb (375 g) egg tagliatelle

1/2 lb (225 g) sliced pancetta, about 1/4 inch (1/2 cm) thick, cut into small pieces

1 small onion, chopped

2 tablespoons (30 ml) olive oil

4 eggs

1 1/2 cups (375 ml) grated Parmigiano-Reggiano cheese

Salt and pepper

In a large pot of salted boiling water, cook the pasta until al dente. Set aside 250 ml (1 cup) of the cooking water. Drain the pasta and return to the pot.

Meanwhile, in a large skillet, brown the pancetta and onion in the oil. Pour into the pot with the pasta and stir to combine.

In a bowl, combine the eggs with 125 ml (½ cup) of the cooking water and the Parmesan cheese with a whisk. Generously season with salt and pepper. Pour over the pasta and toss to coat well.

Reheat over low heat, stirring constantly, until the egg mixture begins to thicken and lose its gloss. Adjust the seasoning. Serve in soup bowls. If desired, form a little nest in the centre of the pasta and fill with an egg yolk. Sprinkle Parmesan cheese around the nest.

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