Linguine alla Carbonara

This is a traditional rustic Italian preparation, presented in a Parmesan cup! Just a few ingredients, wonderful rich flavor, pleasing to the eye!

Serves 2

2 eggs beaten in a steel or glass bowl.
An equal amount of Pecorino cheese finely grated.
3-4 tbsp finely cubed pancetta.
Freshly ground black pepper.
Drizzle of extra virgin live oil.
Linguine for two.

Boil the linguine in salted water for 9 minutes drain quickly leaving some water in pot.
Crack eggs into bowl and add pecorino, pepper, and oil, wisk together.
Saute' pancetta in medium skillet until brown but not crisp.
Hold bowl over boiling water to heat enough to allow the mixture to become smooth.
Add pasta and a little water to skillet, add smooth mixture from bowl, and remove from heat.
Stir thoroughly, the eggs will cook enough from the heat of the ingredients, serve immediately.

Parmesan Bowl.

In a small non-stick skillet over medium heat,
Place grated/shreaded Parmesan cheese, enough to cover the bottom of the skillet completely.
Allow to melt and get bubbly, about 7-8 minutes, 
Loosen the edges with a spatula, remove pan from heat and let cool.
When the cheese is still quite flexible place the disk of cheese over an overturned small bowl or ramekin and allow to stand to cool.
Turn over and remove the ramekin and fill to serve.

Note that a thinner layer of cheese can result in a crispier cup in the end but is much more brittle. This can also be made in the oven. Place cheese on a silicone mat on a cookie sheet, oven set to 350 degrees until melted.