Ingredients

• 1 cup diced pancetta
• 1 lb dried spaghetti
• 4 cups vegetable broth
• 3 garlic cloves, minced
• 2/3 cup half and half cream
• 2 large eggs
• 1/2 cup freshly grated Parmesan cheese
• 2 tbsp chopped fresh parsley
• Salt and pepper to taste

Preparation

In a small bowl, whisk together thecream, eggs and Parmesan. Set it aside. In a large Dutch oven, add the pancetta and cook until lightly crispy, about 5 minutes. Remove from pot and set it aside. Add the broth to pan and deglaze. Add the spaghetti and garlic and bring to a simmer. Stir the pasta frequently and cook until it is cooked through and liquid has been completely absorbed, about 12 minutes. Lower heat and pour over the cream sauce. Mix well. Return the pancetta to pan and mix.
Serve immediately topped with the parsley or store in the refrigerator for up to 3 days.