Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         pancetta -- chopped
     1/2  pound         penne pasta -- dry
   4                    eggs -- beaten
     1/3  cup           pecorino cheese -- grated
     1/3  cup           parmesan cheese -- grated
                        salt
                        freshly ground black pepper

Preparation:

Sauté‚pancetta until transparent. Set aside. Cook pasta al dente. Drain and return to the pot. Add bacon pancetta, along with its fat, eggs, both cheeses, and pepper. Cook over very low heat, stirring constantly. Keep papsta moving in pot so that the eggs do not scramble. You may have to take the pot off the heat now and then. A thin sauce should form on the noodles. Serve immediately. Note: Pancetta is Italian-style bacon. Pecorino Romano is an Italian hard cheese made from Goat's milk. Best substitute is Parmesan. The Frugal Gourmet Jeff Smit