Ingredients

Sea salt for the pasta water.  (The water should taste as salty as the sea). 
At least six quarts water
1/2 lb. dried imported dried top quality Italian spaghetti

2 Tbs. extra virgin olive oil.
½ lb. pancetta or slab bacon, diced 1/2"
freshly ground black pepper (about ½ tsp.)

2 whole eggs, beaten
2 Tbs. crème fraiche (sour cream is a good substitute)
2 Tbs. finely chopped green onions
2 Tbs. finely chopped Italian parsley
½ cup grated Parmigiano Reggiano, divided

Directions

A great comfort food.  It consists of only five key ingredients (not counting salt, pepper & olive oil)  If prepared with gentle care, this dish will cause your most conservative guests to "let go" and take in the sumptuous pleasure of this classic pasta.  They will thank you for the experience.

Cook the pasta in the salted water until it is tender, but still firm to the bite. Strain the pasta in a colander and run cold water over it to cool.  You can prepare the pasta a few hours ahead. Toss it with a little olive oil and hold covered in the refrigerator.

Heat the oil in a large saute pan over medium heat.  Add the pancetta (or bacon) and.  cook, stirring occasionally until the meat is crisp and brown. Season with the fresh ground pepper.  Add the spaghetti to the pan and toss until heated through.

Whisk the eggs, crème fraiche (or sour cream), chives & parsley together in a mixing bowl.  Add the egg mixture to the pan and stir constantly to allow the mixture's heat to cook the egg just enough to set.  Stir in all but 2 Tbs. of the grated cheese.

Divide the pasta among four warm pasta bowls.  Garnish with the remaining cheese.
YUMMM!!!!!

Serves 4.

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