Did you miss me? I went on a 3 week vacation to beautiful northern New Mexico. I highly recommend a visit there in the summer. It was hot, but also very dry. There were only a couple of times I wished for air conditioning, but never at night.
When we arrived home after two days driving, we were hungry and exhausted and the cupboard was nearly bare. I pulled a package of chopped pancetta and some romano cheese from the freezer and some eggs from the cooler we had with us and made us a simple pasta dinner.
8 oz wheat-free spaghetti or other long noodle
olive oil for saute
1 cup chopped pancetta
1 cup grated romano or parmesan or a blend
2 eggs lightly beaten with a tablespoon of water or milk
freshly ground black pepper
Cook the pasta according to package directions. While pasta is cooking, heat oil in a deep skillet over medium heat and add pancetta. Sizzle in the pan until lightly browned. Remove from heat. Drain cooked pasta, leaving some water clinging to the noodles. Toss pasta into the pan with the pancetta and stir. Add eggs and cheese and stir vigorously. The eggs will cook from the heat of the pan and ingredients. There is no need to put the pan back on the burner. Add lots of freshly ground black pepper and salt to taste. Dinner’s ready.