Fill the pasta pot 2/3 with water, add 2 tbsps. salt and put over medium-high heat
Open the wine
Prep
If the Parmigiano isn’t grated, grate ½ cup.
Wash and peel the carrots and cut them into sticks, for dipping.
Peel the cucumber and cut it into sticks, for dipping.
Cut the broccoli into florets, for dipping.
Rinse and pat dry the peas.
Wash and pat dry the mint, pluck 1 cup leaves.
Peel and mince 1 clove garlic.
Break 3 eggs into a large, heat-proof bowl.
Dice the pancetta. You can now leave it at room temperature.
Start Cooking
Put 2 tbsps. olive oil in a skillet or frying pan over medium-high heat. Add the pancetta, turn down the heat to medium, and cook it, stirring once in awhile. It will take about 8 minutes to become brown, the way you want it.
While the pancetta is cooking, mince the mint.
Put the yogurt into a bowl, and whisk in the mint and the garlic. Season to taste with salt and pepper, and put this on the table.
Put all the vegetables on a platter, and put them in the refrigerator.
Get the kids to set the table.
Pour yourself a glass of wine.
When the pasta water boils, add the pasta, stir, and cook until al dente, 7 to 12 minutes depending on the brand.
Whisk the Parmigiano into the eggs, then whisk in the pancetta and any fat in the pan.(You’ve got a few minutes here – skim the headlines)
When the pasta is done, drain it but save about ½ cup cooking water.
Turn the pasta into the eggs and toss, toss, toss until you see that the eggs are cooked from the heat of the pasta, which will just take a couple of minutes. If the pasta is dry, add cooking water 1 tbsp. at a time.
Taste the pasta and season it -it’s probably nearly perfect, but some black pepper is good. If you would like to, you can add more Parmigiano, or serve some at the table.
