Ingredients:

  • 1 pound (450 g) ground beef or a mix of beef and pork
  • 1/2 cup (50 g) grated Parmesan cheese
  • 1/2 cup (60 g) breadcrumbs (preferably Italian-style)
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 12 ounces (340 g) penne or rigatoni pasta
  • 4 ounces (115 g) pancetta or bacon, diced
  • 2 large eggs
  • 1 cup (240 ml) heavy cream
  • 1 cup (100 g) grated Parmesan cheese (plus more for serving)
  • Fresh parsley, chopped (for garnish)
  • Salt and pepper to taste

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, combine ground meat, Parmesan, breadcrumbs, egg, garlic, oregano, salt, and pepper. Form into uniform meatballs (about 1 inch in diameter) and place them on a greased baking sheet.
  3. Bake for 20-25 minutes or until cooked through and golden brown.
  4. Meanwhile, cook pasta in salted boiling water until al dente. Drain and reserve 1 cup of pasta water.
  5. In a skillet, cook pancetta until crispy, then remove from heat. In a bowl, whisk together eggs, cream, and Parmesan.
  6. Add cooked pasta to the skillet with pancetta, then pour in the egg cream mixture, stirring quickly. If the sauce is too thick, add reserved pasta water to adjust the consistency.
  7. Gently fold in baked meatballs into the pasta and sauce.
  8. Garnish with parsley and additional Parmesan before serving.