When NOT in Rome, YET, eat it anyway!
It is said that this sauce came from the charcoal workers in the Appenines to sustain them during their long days of work. Others say, the pepper looks like charcoal dust, giving the dish its name. I like to use my favorite dried pasta, buccatini, instead of spaghetti for this dish.
1 lb. pasta
1 T. olive oil
2 T. butter
6 oz. chopped pancetta
5 eggs (or 4 eggs and one yolk) at room temp
4 oz. heavy cream
salt and black pepper
1 1/4 c. freshly grated cheese (half Parmesan and half Pecorino Romano)
Beat eggs and cream together with a pinch of salt. Heat oil and butter in a large saute pan, and cook pancetta until fat is transparent, but not too crisp. Cook pasta until al dente, and drain pasta water into serving dish to keep bowl warm. Pour hot pasta into pancetta pan and stir well to coat. Remove pan from heat, and stir in eggs, cream a some of the cheese. Work quickly. The eggs will coagulate when they come in contact with hot pasta. They should not look scrambled or raw, but creamy. Add the rest of the cheese and toss with black pepper. Empty serving bowl of hot pasta water and serve. Delicious!