A delightful twist on a classic pasta dish, combining creamy textures and savory flavors for a comforting meal.
Cook the bucatini pasta in a large pot of salted boiling water until al dente. Drain and reserve some pasta water.
Adding salt to the boiling water enhances the pasta's flavor.
In a skillet, melt the butter over medium heat and cook the pancetta until crispy. Remove from heat and set aside.
Crisping the pancetta adds a delightful texture to the dish.
In a mixing bowl, whisk together the eggs, milk, and Parmesan cheese until well combined.
Using freshly grated Parmesan enhances the sauce's flavor.
Add the cooked pasta to the skillet with the pancetta. Pour the egg mixture over the pasta and toss quickly to coat evenly. Use reserved pasta water to adjust the sauce's consistency if needed.
Tossing quickly prevents the eggs from scrambling.
Serve the pasta immediately, garnished with additional Parmesan and freshly ground black pepper.
Serving immediately ensures the pasta remains creamy and warm.
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