Classic Bruschetta

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Pasta:
1 kilogram Flour ( 1 kg of flour )
1 tablespoon Oil ( 1 tbs )
Sauce:
100 grams Butter

Put a large saucepan of water on to boil.

Finely chop the 100g pancetta, having first removed any rind. Finely grate 50g pecorino cheese and 50g parmesan and mix them together.

Beat the 3 large eggs in a medium bowl and season with a little freshly grated black pepper. Set everything aside.