- 2 Tbs. olive oil
- ½ lb. pancetta chopped into ¼ inch pieces
- 4 eggs room temperature
- 2 egg yolks room temperature
- ¼ c. whipping cream room temperature (heavy cream works fine)
- 1 c. parmesan grated
- ¼ c. parsley
- ¼ c. butter room temperature
- 8 oz. cooked Lobster meat
- 1 lb. bucatini
- Fresh cracked black pepper
- *poached eggs
Boil water and start pasta. Cook according to directions on package.
While pasta is cooking, sauté pancetta over medium high heat in a large sauté pan. In a medium bowl, beat eggs, yolks, cream, parmesan and parsley together until just combined.
When pasta is done, drain, reserving ½ C. of pasta water on the side.
When the pancetta starts to get nice color and a little crisp on the corners, it’s time to add the cooked pasta to the pan. Add butter and gently mix.
Remove sauté pan from heat. Gently mix in egg mixture and toss until pasta is coated. If the pasta seems a little too dry or sticky, use some of the reserved pasta water to thin the sauce. Generously add freshly cracked black pepper.
Serve with a little parmesan on the side.
*Optional: Top each serving with poached egg.