1 pound uncooked vermicelli, angel hair, or thin spaghetti
3 large eggs
2 ounces freshly grated Parmesan cheese
salt & freshly ground black pepper
DIRECTIONS
Add the oil and pork to a dutch oven or large pot over medium heat and cook, stirring often, until the pork is just beginning to crisp, 7 to 9 minutes then take the pot off the heat and set aside.
In a separate pot cook the pasta according to package directions.
Drain the pasta, reserving 1/2 cup of the pasta water, and set aside.
In a small bowl whisk together the eggs, Parmesan, 1/4 tsp salt, and 1/2 tsp black pepper until eggs are well beaten.
Stir about 1 TBSP of the reserved pasta water into the egg mixture until well combined.
Add the cooked pasta to the pot with the pork then slowly pour in the egg mixture while stirring until well combined.
Stir in a little extra of the reserved pasta water as needed then season with salt & pepper to taste.
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