Cooking Time: 10 minutes
1 teaspoon of olive oil
3 slices of pancetta diced up
handful of garden italian parsley chopped up
small shake of garlic (either dried or fresh)
2 eggs beaten in a cup
4 tablespoons of grana padano cheese grated
4 tablespoons of pecorino romano grated
small shake of black pepper finely ground
375g fresh tagliatelle egg pasta
Place a large saucepan on the stove top and fill with water in preparation to boil the pasta. Add a pinch of salt and set on heat to start to boil.
Prepare in a bowl the eggs with the two cheeses and pepper and set aside.
Place in a fry pan the oil with pancetta, parsley, garlic and heat slowly until browned then turn heat off.
Add the pasta to the boiling water and this should only take 2 minutes to cook perfect. Drain the water out and add this pasta to the pancetta mix and turn heat on slowly. Pour the egg and cheese mixture into the pasta/pancetta and stir with a wooden spoon quickly on a fairly medium heat until for a small amount of time (around 2 minutes) until it is just shiny still. Do not let it dry out and make sure to keep moving it around while heating it.
Serve immediately. Very tasty meal idea for people on the go.