Spaghetti Anne-Marie

• 12 lb pancetta (salted belly of pork)
• lard or margarine or vegetable oil
• 1 lb spaghetti
• coarsely crushed black pepper
• parmesan cheese, freshly grated
• 4 eggs

1. Cook the pasta according to directions.
2. Fry the Pancetta slowly with a little additional fat until slightly crispy.
3. Add generously coarsely black pepper.
4. Mix spaghetti and Pancetta.
5. Serve with Parmesan, the raw yolk of the egg and extra black pepper.

pancetta, lard, black pepper, parmesan cheese, eggs

Taken from www.food.com/recipe/spaghetti-anne-marie-122905 (may not work)