origin: Traditional (National&Religious)
Cook the pasta in a large pan of boiling salted water until al dente. Cut the pancetta into strips, lightly crush the garlic with a knife handle. Put the garlic and olive oil into a small sauté pan and turn on the heat to medium high. Sauté until the garlic becomes coloured a light gold and remove. Fry the pancetta until it starts to crisp at the edges. Pick out and discard the garlic from the pan, then, reserving some of the cooking water, drain and add the pasta. Break the egg into big enough to toss the pasta in. Beat it lightly with a fork, then add the grated cheese, a liberal grinding of pepper, and the chopped parsley optional. Add cooked drained pasta to the bowl, and toss rapidly, coating the strands well. Add a splash of the cooking water and toss well, the pan will help to cook the egg gently, rather than scrambling it. Toss well, adding more cooking water until it’s lovely and glossy. Serve with a grating of Parmesan and an extra twist of pepper. Add the entire contents of the bacon pan into the bowl, toss thoroughly again, and enjoy at once.