1/2 lb pancetta or smoked bacon or 3 sausages (cut up) or 12 meatballs
1 clove of garlic
2 eggs
2 oz grated pecorino or parmesan or grana padano cheese
freshly ground black pepper
8 oz pasta
Chop the bacon into small chunks and place on cold pan. Turn on medium high heat and render the fat out. Add cracked clove of garlic and freshly ground black pepper - about 2 tsps. Give it a time.
Boil pasta with tiny amount of salt. Do not drain it - you will need that water.
In the meantime, prepare the eggs. Crack them into a bowl, add about 40g / 1,4 oz parmesan cheese and whisk through.
When pasta is al dente and bacon is getting golden, remove garlic and turn the heat off. Drag the pasta into the pan directly from the water. Add few splashes of water to stop frying and mix ingredients.
When you do not hear frying anymore, pour egg mixture in and toss quickly to cover the pasta. Add some water to achieve appropriate creamy consistency.
