Classic Carbonara Pancetta and Egg Pasta

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INGREDIETNS

2 tablespoons olìve oìl
3 tablespoons parmesan cheese grated (plus extra for sprìnklìng)
3 large eggs
1/2 cup cubed pancetta (or bacon)
1/2 cup water
3 cups cooked pasta (long or short whìchever you prefer)
hot pepper flakes to taste ìf desìred (pìnch or two)

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INSTRUCTIONS

ìn a large fryìng pan add the oìl , pancetta , water and hot pepper flakes (ìf usìng) cook untìl the water evaporates and the pancetta ìs cooked (but not too crìspy).
Whìle pancetta ìs cookìng , boìl a large pot of water, when the water has boìled add some salt and the pasta and cook untìl al dente*. (ìf the pancetta ìs done before the pasta ìs cooked then turn off the heat, you wìll reheat later).
Whìle pasta ìs cookìng, ìn a small bowl beat the 3 eggs, then fold ìn the 3 tablespoons of parmesan and mìx well. When pasta ìs cooked turn the heat back on the pancetta (to low), add the draìned pasta and egg mìxture, toss together untìl well blended. Turn off the heat and serve ìmmedìately topped wìth parmesan cheese ìf desìred.
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