"Fantastic recipe! However, if you plan on using the full pound of pasta that the recipe calls, for, you should be aware that the measurements should be changed or else you will end up with a dry, clumpy pasta. For a lb of pasta, I used a TBLSN of garlic, 7oz of pancetta (buy from an Italian deli or the deli counter-not prepackaged. Add 1 cup of cream or to cut calories, use the 1/2 cp the recipe says and then a 1/2 cup milk. Use 3 eggs. With all of these modifications, you should get the correct consistency. I did add a bit of the pasta water bc it was still dry, but you'll be able to tell. Absolutely use freshly grated pecorino roman....it needs it to kick up the flavor.

"Fantastic recipe! However, if you plan on using the full pound of pasta that the recipe calls, for, you should be aware that the measurements should be changed or else you will end up with a dry, clumpy pasta. For a lb of pasta, I used a TBLSN of garlic, 7oz of pancetta (buy from an Italian deli or the deli counter-not prepackaged). Add 1 cup of cream or to cut calories, use the 1/2 cp the recipe says and then a 1/2 cup milk. Use 3 eggs. With all of these modifications, you should get the correct consistency. I did add a bit of the pasta water bc it was still dry, but you'll be able to tell. Absolutely use freshly grated pecorino roman....it needs it to kick up the flavor.